It's a new routine me and my dad have. He is chomping at the bit (one of the reasons there are no pictures of my food on this blog anymore) and turning up his nose at my "adventurous" food choices.
My rule has always and will always be...you will eat what I cook or go hungry. If you don't like my cooking....cook something for yourself.
He eats what I cook. And to date has always liked what I cooked. (Knock on wood)
The reason I picked pizza with no sauce is because it's low calorie - 316 calories for 2 pieces to be exact. That's pretty good huh?
I don't know how many calories mine ended up being though since I increased the bacon and switched the type of mushrooms. Not to mention that in a weak moment of sugar deprivation I also decided to go to Dairy Queen for a small Caramel Sundae with Marshmallow topping. Oh well.
Recipe is from Cooking Light.
Bacon, Onion & 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-oz) pkg presliced cremini mushrooms (I used portabella)
1 1/2 cups (6 oz) shredded white cheddar cheese (I used Italian cheese and some left over Gouda)
6 bacon slices, cooked and coarsely crumbled (I used the whole pack...whoops!)
1/2 cup finely chopped fresh flat-leaf parsley (Can anyone ever find the flat??? I only find curly and leave it out!)
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 (I left mine in a rectangle since I couldn't figure out how this is possible) on a lightly floured surface; transfer to a pizza pan or large baking sheet sprinkled with cornmeal. (The cornmeal is delicious and so is the french bread dough taste).
2. Preheat oven to 425 degrees.
3. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. (I cooked the bacon first and left a little grease in the pan and nixed the olive oil) Add onion; saute 8 minutes stirring occasionally. Place cooked onion in a bowl. Add mushrooms to pan; saute 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 cheese and bacon. Bake at 425 degrees for 15 minutes or until crust is lightly browned. Sprinkle with parsley. Cut into 12 wedges.