Bacon, Onion, and Mushroom Pizza
Bacon, Onion, and Mushroom Pizza might be just the Mediterranean recipe you are searching for. One portion of this dish contains roughly 11g of protein, 17g of fat, and a total of 328 calories. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up flat-leaf parsley, onion, pre cremini mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
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.
Heat a large nonstick skillet over medium-high heat.
Add olive oil to pan; swirl to coat.
Add onion; saut 8 minutes, stirring occasionally.
Place chopped onion in a bowl.
Add cremini mushrooms to pan; saut 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.
Recommended wine: Chianti, Trebbiano, Verdicchio
Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Santa Margherita Chianti Classico Riserva. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 27 dollars per bottle.
Santa Margherita Chianti Classico RiservaAn authentic Italian Chianti made from grapes grown in the heart of Tuscany’s Chianti Classico region. An exquisite expression of the Sangiovese grape, with substantial acidity from the low pH of the soil in this region.The aromas of this complex red wine range from cherries and plums to gladiolus flowers and earthy flint. The tannic, oak-aged flavors are bright and round, with a dry, warm, earthy finish.Best enjoyed with very flavorful dishes, such as tomato-based sauces, mushroom ravioli, beef or pork roasts, and game meats from venison to pheasant. It is also excellent with mature cheeses.Blend: 85% Sangiovese, 15% Merlot and Cabernet Sauvignon