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Wild Mushroom & Applewood Bacon Pizza

bacon pizza

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Ingredients
    Wild Mushroom & Applewood Bacon Pizza
  • 16 oz. dough ball, slacked
  • 4 oz. Alfredo sauce, prepared (1/2 cup)
  • 8 oz. Grande East Coast Blend, shredded (2 cups)
  • 4 oz. Roasted Wild Mushroom & Onions (see recipe) (3/4 cup)
  • 1 oz. Applewood smoked bacon pieces, cooked (1/3 cup)
  • 1 oz. Grande Shaved Parmesan (1/2 cup)
  • 1/2 oz. Italian parsley, rough chopped (1 tbsp.)
    • Roasted Wild Mushrooms & Onions
  • 2 lbs. Fresh mushrooms, such as button, portabella, shitake, sliced (12 cups)
  • 1 lb. Red onion, fajita cut (6 cups)
  • 1 lb. Red onion, fajita cut (6 cups)
  • 1 tsp. Kosher salt
  • 1 tsp. Black pepper
  • 1 oz. Parsley, fresh, chopped (2 tbsp.)
Instructions
    Wild Mushroom & Applewood Bacon Pizza
  1. 1
    Stretch dough to form a 14-inch crust.
  2. 2
    Spread 4 oz. Alfredo sauce evenly over dough; top with 8 oz. Grande East Coast Blend, 4 oz. Roasted Wild Mushrooms & Onions and 1 oz. bacon.
  3. 3
    Bake at 450°F for 7 to 9 minutes in a deck oven, at 450°F for 6 minutes in an impingement oven or until cheese is melted and crust is golden.
  4. 4
    Garnish pizza with 1 oz. Grande Shaved Parmesan and 1/2 oz. parsley.
    5. Roasted Wild Mushrooms & Onions
  5. 5
    Combine 2 lbs. mushrooms, 1 lb. red onions, 4 oz. olive oil and 1 tsp. each: salt and black pepper in bowl and toss to blend. Arrange in a single layer on 2 half-size sheet pans.
  6. 6
    Bake each sheet pan at 450°F for 7 to 8 minutes in an impingement oven. Transfer to container, add 1 oz. parsley and toss to blend. Cover and chill to hold.
Read it online: https://grandecheese.com/recipes/wild-mushroom-applewood-bacon-pizza/