Thin-Crust Pizza with Roasted Mushrooms and Smoked Bacon
A mouthwatering, savory pizza loaded with roasted mushrooms and vegetables, melty Fontina cheese, Gorgonzola, and bacon crumbles.
- Serves: 1 person
- 4medium Roma tomatoes, sliced 1/4-inch thick
- 3ounces cremini mushrooms, sliced
- 3ounces oyster mushrooms, sliced
- 3ounces portobello mushrooms, sliced
- 1½ tablespoons balsamic vinegar, or more to taste
- salt and ground black pepper to taste
- 1½ tablespoons extra-virgin olive oil, or more as needed
- 2large sweet onions
- 2slices thick-cut, applewood-smoked bacon
- 1(12 inch) thin pre-baked pizza crust
- 2tablespoons Alfredo sauce, or more to taste
- 4ounces Fontina cheese, grated
- 2ounces crumbled Gorgonzola cheese
Step 1Preheat the oven to 400 degrees F (200 degrees C). Line a nonstick baking sheet with foil.
Step 2Place tomatoes and mushrooms on the prepared baking sheet; drizzle with 1 tablespoon balsamic vinegar and sprinkle with salt and pepper.
Step 3Roast in the preheated oven for 20 to 25 minutes, turning halfway through. Remove from the oven and allow to cool to room temperature, about 25 minutes. Leave oven on.
Step 4Meanwhile, heat 1 1/2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add onions, reduce heat to medium, and caramelize until golden brown and soft, turning occasionally, 15 to 20 minutes. Season with salt and pepper and a light drizzle of balsamic vinegar; set aside to cool.
Step 5Cook bacon on a paper towel-lined, microwave-safe plate on high heat at 1 to 2 minutes intervals until almost crisp. Coarsely chop.
Step 6Brush sides of the pizza crust with a thin layer of olive oil and place on a pizza pan. Spread Alfredo sauce evenly in a thin layer around the crust, leaving about 1/2 inch crust showing around the edge. Sprinkle with Fontina cheese. Spoon tomato-mushroom mixture over top, then caramelized onions. Sprinkle bacon and Gorgonzola crumbles over the vegetables.
Step 7Return to the oven and bake until the top is bubbly and starting to turn golden and the edges are golden brown, 15 to 18 minutes.