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Mushroom And Bacon Pizza

Mushroom and Bacon Pizza recipe image
This Mushroom and Bacon Pizza is a hearty, savory delight that combines the earthy richness of saut&# 195;©ed mushrooms with the smoky crunch of crispy bacon. Topped with melted Fontina cheese, fresh rosemary, and juicy plum tomatoes, it offers a perfect balance of textures and flavors. The homemade preparation allows you to control the quality of ingredients, ensuring every bite is satisfying. Ideal for a cozy weeknight dinner or a casual weekend gathering, this pizza comes together quickly with simple steps. ItâÂÂs a versatile dish that appeals to both meat lovers and mushroom enthusiasts, bringing restaurant-quality flavor to your home kitchen without the hassle.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 811.5
Dietary: Gluten-free
Description
This Mushroom and Bacon Pizza is a hearty, savory delight that combines the earthy richness of saut&# 195;©ed mushrooms with the smoky crunch of crispy bacon. Topped with melted Fontina cheese, fresh rosemary, and juicy plum tomatoes, it offers a perfect balance of textures and flavors. The homemade preparation allows you to control the quality of ingredients, ensuring every bite is satisfying. Ideal for a cozy weeknight dinner or a casual weekend gathering, this pizza comes together quickly with simple steps. ItâÂÂs a versatile dish that appeals to both meat lovers and mushroom enthusiasts, bringing restaurant-quality flavor to your home kitchen without the hassle.
Ingredients
  • 6 slices Bacon, cooked until crisp and drained
  • 1/2 teaspoon Rosemary, crushed
  • 1/2 teaspoon Pepper
  • 2 tablespoons Bacon drippings
  • 1.5 cups Fontina cheese, shredded
  • 1 pound Mushrooms, thinly sliced
  • 1/4 cup Shallots, minced
  • 1 12-inch Pizza crust
  • 1/2 teaspoon Salt
  • 1 large Plum tomato, diced
Directions
  1. 1
    Preheat the oven to 450ðF (230ðC).
  2. 2
    In a skillet, heat the bacon drippings over medium-high heat.
  3. 3
    Add the sliced mushrooms, minced shallots, salt, crushed rosemary, and pepper to the skillet.
  4. 4
    Sauté the mushroom mixture, stirring occasionally, until the liquid has evaporated and the mushrooms are tender and slightly browned.
  5. 5
    Spread three-quarters of the shredded Fontina cheese evenly over the pizza crust.
  6. 6
    Top the cheese with the cooked mushroom mixture, crumbled crispy bacon, remaining Fontina cheese, and diced plum tomato.
  7. 7
    Bake in the preheated oven for 10 minutes, or until the crust is golden and the cheese is bubbly.
  8. 8
    Remove from oven, let cool for a few minutes, then slice and serve.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 811.5kcal
% Daily Value *
Total Fat 63.0g97%
Saturated Fat 21.0g105%
Cholesterol 69.0mg23%
Sodium 2575.5mg108%
Total Carbohydrate 2.1g1%
Dietary Fiber 0.0g0%
Sugars 0.8g
Protein 55.5g112%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the mushrooms are cooked down completely to prevent a soggy pizza crust.

You can substitute Fontina cheese with Mozzarella or Gouda for a different flavor profile.

If you do not have bacon drippings, use olive oil or butter for sautéing the mushrooms.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for 5-10 minutes to restore crispiness.

Keywords: pizza, mushroom, bacon, fontina, rosemary, shallots, tomato, italian, baked, savory, dinner, crust, cheese, pepper
Read it online: https://www.chefs-mate.com/recipe/mushroom-and-bacon-pizza/