Thin-Crust Pizza with Roasted Mushrooms and Smoked Bacon

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 400 degrees F (200 degrees C). Line a nonstick baking sheet with foil.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place tomatoes and mushrooms on the prepared baking sheet; drizzle with 1 tablespoon balsamic vinegar and sprinkle with salt and pepper.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Roast 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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Meanwhile, 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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Cook bacon on a paper towel-lined, microwave-safe plate on high heat at 1 to 2 minutes intervals until almost crisp. Coarsely chop.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Brush 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.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Return 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.'}

📊 Nutrition Facts

Per serving (4 servings total)