Mushrooms are the 4th most mentioned topping item and roasted mushrooms are among the fastest growing vegetables on the pizza menu. We added caramelized onions, bacon and Grande Shaved Parmesan for the ultimate roasted mushroom pizza.
16 oz. dough ball, slacked
4 oz. (1/2 cup) Alfredo sauce, prepared
4 oz. (3/4 cup) Roasted Wild Mushroom & Onions (see recipe)
1 oz. (1/3 cup) Applewood smoked bacon pieces, cooked
1/2 oz. (1 tbsp.) Italian parsley, rough chopped
2 lbs. (12 cups) Fresh mushrooms, such as button, portabella, shitake, sliced
1 lb. (6 cups) Red onion, fajita cut
4 oz. (1/2 cup) Olive oil
1 tsp. Kosher salt
1 tsp. Black pepper
1 oz. (2 tbsp.) Parsley, fresh, chopped
Wild Mushroom & Applewood Bacon Pizza
Stretch dough to form a 14-inch crust.
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.
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.
Garnish pizza with 1 oz. Grande Shaved Parmesan and 1/2 oz. parsley.
Roasted Wild Mushrooms & Onions
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.
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.