This pizza may not make the list of the top 10 diet foods, but it definitely holds a spot on the top 10 drool-worthy dishes. Instead of tomato sauce, this pie opts for a creamy alfredo, topped with sauteed mushrooms and bacon. It makes for a delicious dish at any party, and if you eat it in moderation (like pairing a slice with a side salad), you shouldn’t have to worry about your waistline.
If you try this pizza and feel like you don’t know how you’ve survived without it, don’t thank me — all credit goes to Mike Wasserman, who created this dish.
Utensils needed: baking sheet (the kind with shallow sides) or a pizza sheet, spatula, oven mitts, frying pan, oven, fork, knife
Ingredients:
Pizza dough (You can buy premade dough in the bakery section of Publix, or you can buy dough in tubes in the refridgerated foods aisle. Just don’t get the precooked stuff – it doesn’t provide the same fresh, doughy taste.)
1 cup Alfredo sauce (Any brand will do, I used Ragu because it was on sale)
1 cup shredded mozzarella cheese
6 strips of bacon
1/2 cup mushrooms (Any kind will do; I think portabella are the best for this)
Time commitment: 10-15 minutes to prepare, 20 minutes to cook
Steps (serves 8-10):
1. Preheat the oven to 400 degrees.
2. While the oven is heating up, fry the bacon until it’s crispy — it’s a lot easier to cut that way.
3. Once the bacon is cooked, slice the mushrooms and saute them in the bacon grease (mushrooms = sponges, they’ll absorb some of the bacon flavors).
4. Once your toppings are cooked and ready to go, shape the dough into what ever shape you want (it is best to match the pan you are cooking it on), apply sauce across the whole surface, leaving about 1/2 inch on the sides for crust. Liberally sprinkle cheese across pizza, followed by the toppings.
5. Cook it in the oven for about 20 minutes or until it’s golden brown. Allow it to cool for about 3-5 minutes, then enjoy.
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