Wild Mushroom & Applewood Bacon Pizza

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.

INGREDIENTS

DIRECTIONS

INGREDIENTS

Wild Mushroom & Applewood Bacon Pizza Yield: One 14-inch pizza
  • 16 oz. dough ball, slacked
  • 4 oz. (1/2 cup) Alfredo sauce, prepared
  • 8 oz. (2 cups) Grande East Coast Blend, shredded
  • 4 oz. (3/4 cup) Roasted Wild Mushroom & Onions (see recipe)
  • 1 oz. (1/3 cup) Applewood smoked bacon pieces, cooked
  • 1 oz. (1/2 cup) Grande Shaved Parmesan
  • 1/2 oz. (1 tbsp.) Italian parsley, rough chopped

DIRECTIONS

Wild Mushroom & Applewood Bacon Pizza
  1. Stretch dough to form a 14-inch crust.
  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. 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. Garnish pizza with 1 oz. Grande Shaved Parmesan and 1/2 oz. parsley.

INGREDIENTS

Roasted Wild Mushrooms & Onions Yield: 32 oz. (8 pizzas)
  • 2 lbs. (12 cups) Fresh mushrooms, such as button, portabella, shitake, sliced
  • 1 lb. (6 cups) Red onion, fajita cut
  • 1 lb. (6 cups) Red onion, fajita cut
  • 1 tsp. Kosher salt
  • 1 tsp. Black pepper
  • 1 oz. (2 tbsp.) Parsley, fresh, chopped

DIRECTIONS

Roasted Wild Mushrooms & Onions
  1. 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.
  2. 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.