Bacon, Onion, and Mushroom Pizza

D made this. He called me one night so pissed off about it. The French Bread Dough wouldn't didn't have perforations and it didn't roll out to anythign bigger than a Dessert plate.
He went to the store, bought a Boboli and was done with that part.
He put a little sauce on it, because I frankly don't like pizza without sauce.

The result was very good.

Bacon, Onion, and Mushroom Pizza

1 (11-ounce) can refrigerated French bread dough
2 teaspoons yellow cornmeal
2 teaspoons olive oil
2 cups vertically sliced onions (about 2 small)
1 (8-ounce) package presliced cremini mushrooms
1 1/2 cups (6 ounces) shredded white cheddar cheese
6 bacon slices, cooked and coarsely crumbled
1/2 cup finely chopped fresh flat-leaf parsley

1. Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Stretch dough into a 12-inch circle on a lightly floured surface; transfer to a round pizza pan or large baking sheet sprinkled with cornmeal.

2. Preheat oven to 425°.

3. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add onion; sauté 8 minutes, stirring occasionally. Place chopped onion in a bowl. Add cremini mushrooms to pan; sauté 8 minutes or until liquid almost evaporates. Add mushrooms to onion mixture; toss. Spread onion mixture evenly over prepared dough, leaving a 1/4-inch border. Sprinkle evenly with white cheddar cheese and bacon. Bake at 425° for 15 minutes or until crust is lightly browned. Sprinkle with parsley. Cut into 12 wedges.

Yield: 6 servings (serving size: 2 wedges)

CALORIES 316 ; FAT 14.9g (sat 6.6g,mono 5.5g,poly 1g); CHOLESTEROL 37mg; CALCIUM 224mg; CARBOHYDRATE 31.1g; SODIUM 682mg; PROTEIN 15.6g; FIBER 0.9g; IRON 1.9mg

Cooking Light, OCTOBER 2009