Name: Wild Mushroom Pizza with Garlic Confit and Bacon
Yield: Makes 4 servings
Ingredients: 3 bacon slices, cut crosswise into 1/2-inch pieces; 2 tablespoons olive oil; § cup halved peeled large garlic cloves (about 2 1/2 ounces); 12 ounces assorted fresh wild mushrooms, thinly sliced; 1/2 red bell pepper, cut into matchstick-size strips; 1 10-ounce purchased fully baked thin pizza crust; 1 cup (packed) mixed shredded Italian cheeses (about 4 ounces)

Slow-cooked garlic combines with bacon and mushrooms to give this first-course pizza a smoky, woodsy and oh-so-satisfying flavor. Serve a crisp green salad alongside.

Recipe information

Yield
Makes 4 servings

Ingredients

3 bacon slices, cut crosswise into 1/2-inch pieces

2 tablespoons olive oil

§ cup halved peeled large garlic cloves (about 2 1/2 ounces)

12 ounces assorted fresh wild mushrooms, thinly sliced

1/2 red bell pepper, cut into matchstick-size strips

1 10-ounce purchased fully baked thin pizza crust

1 cup (packed) mixed shredded Italian cheeses (about 4 ounces)

Preparation

Step 1
Cook bacon in large skillet over medium heat until golden, about 10 minutes. Using slotted spoon, transfer bacon to paper towels. Pour off drippings from skillet. Add oil and garlic to skillet. Cover and cook over low heat until garlic is golden, stirring occasionally, about 15 minutes. Add mushrooms and bell pepper; cover and cook over high heat until vegetables are tender, stirring often, about 5 minutes. Season with salt and pepper. (Can be made 8 hours ahead; chill bacon and vegetables.)
Step 2
Preheat oven to 450°F. Place pizza crust on baking sheet. Sprinkle cheeses, then vegetable mixture and bacon over crust. Bake until cheeses melt, about 15 minutes. Remove from oven. Let stand 2 minutes. Cut into wedges and serve.

TagsPizza Mushroom Vegetable Cheese Dairy Bacon Cured Meat Meat Starter Dinner Nut Free Weeknight Meals Quick Baking Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes