I am always behind when it comes to trends, and for the most part, I’m totally okay with that.
During the last two years, we have seen a resurgence in people learning to bake their own breads, particularly sourdough bread. But here I am, on the outskirts of this pandemic, just now hopping on board of the breadmaking train.
Last week, I decided to make homemade pizza dough for a mushroom, onion, and bacon pizza. I used this recipe for a basic pizza dough from Martha Stewart, and it turned out okay. However, I do think some more practice will help me perfect it a bit more.
What I really want to do is get my sourdough starter going again and starting making more breads — pizza dough included — with it, like this one from Farmhouse on Boone. Unfortunately, I’m a bit intimidated by it all, and that’s been holding me back.
Now, I’m sure it’s really easy, but my breads in the past have always turned out to thick and dense. Perhaps it’s because I always used wheat flour because it was, you know, “healthy.” But this time around, I think I’m going to bite the bullet, order a good bit of einkorn flour from Azure Standard, and level up on my sourdough bread making skills. As they say… there’s no time like the present.
Okay, so back to the mushroom, onion, and bacon pizza.
I’ve never made a pizza like this one before, but I can now say, it was freaking delicious, and I’ll definitely be making it again. Everyone LOVED it, and when you are feeding 6 people all with different preferences after a long day, getting everyone’s stamp of approval on the food is the best!
With that said, I thought I’d share the recipe with you today. This recipe is from one of my favorite cookbooks — Weight Watchers New Complete Cookbook. No, I don’t follow a Weight Watcher’s diet, but I love the diversity and real food recipes in this cookbook.
Mushroom, Onion, Bacon Pizza
Ingredients:
- 2 teaspoons avocado oil
- 3 cups sliced mushrooms
- 1 large red onion, thinly sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup dry red wine
- 1 plum tomato, chopped
- 4 slices of bacon, crisp cooked and crumbled
- 1/2 cup shredded mozzarella or Gruyère cheese
- Homemade or store-bought pizza crust
Directions:
- Preheat the oven to 450°F, and spray a pizza pan or baking sheet with nonstick spray.
- Heat the avocado oil in a large skillet over medium high heat. Add mushrooms and cook, stirring, until the mushroom liquid is released and evaporates (about 10 minutes). Stir in onion, thyme, salt, and pepper. Cook, stirring, until onion is softened (about 5 minutes). Add wine and cook, stirring, until evaporated (about 3 minutes).
- Place pizza crust on prepared a pizza pan. Spoon mushroom mixture evenly over the crust. Sprinkle with tomato, bacon, and cheese. Bake until topping is heated through and cheese is melted (about 15 minutes). Enjoy, friends!!
Alright, friends! I hope you make this recipe — adjusting the ingredients in whatever way you need to — and love it as much as my family and I did.
Love and light,
Meagan