This Bacon Mushroom Pizza is full of flavors and textures from the bacon and mushroom toppings, and the cheesy and rich white pizza sauce adds a creamy, and indulgent note in every bite!
This Bacon Mushroom Pizza is a delicious union of all things delicious: bacon, mushroom, and a creamy, cheesy white pizza sauce. The inspiration to make this came to me on one of our friday pizza nights. Pizza Hut’s Maple bacon pizza won my heart completely that I want to make my homemade version.
Now there is nothing so complex about this recipe. The homemade pizza dough comes together so quickly. And while I wait for the pizza dough to rise, I cook the rest of the pizza components. The bacon gets chopped up into bite size bits, so it fries quickly. And the mushrooms only need a few minutes to brown.
Your house will smell so good, giving a hint that something delicious is about to come. So, if you are ready, come and let us make Homemade Bacon Mushroom Pizza. Note: This recipe makes two 9 to 12-ish inch round pizzas.
Bacon Mushroom Pizza: The Process
To make the pizza dough, combine yeast and water in a bowl of a stand mixer. Let this sit for about 5-7 minutes, or untl it becomes foamy. Stir in the salt and olive oil. Gradually add 2 ¼ cups of all-purpose flour to the bowl, stirring after each addition, until a soft dough is formed.
Attach the dough hook to the mixer, and knead the dough for 3 minutes, or until it comes together in the center, cleaning the sides of the bowl as the mixer runs. Gradually add 1/4 cup of flour to the bowl, and knead for another minute or so, until the dough releases completely from the bottom of the bowl.
Let the dough rise. Transfer the dough into a lightly greased bowl, turn it over to coat the entire dough with the oil. Cover this loosely with a clean kitchen towel and allow it to rise for 1 ½ hours, or until doubled in bulk.
Meanwhile, cook the pizza toppings. Chop up the bacon into bite size pieces. Cook it in a skillet (do not add oil), until it is cooked but not too crispy. To the same skillet, cook the mushrooms just until it browns. Set aside the bacon and mushrooms while you make the pizza sauce.
To make the white pizza sauce, melt butter in a saucepan. Once it sizzles, add the minced garlic. Cook until the garlic softens, then add the flour. Using a whisk, stir in the flour and cook until the mixture is lightly browned. Pour in the milk, and whisk continuously until the mixture thickens. Turn off the heat and stir in the parmesan cheese.
Assemble the pizzas. Once the dough has risen, gently deflate it and divide it into 2 equal portions. Toss and shape each dough portion until it widens into a rough circle. Place each portion into a 12 inch round pizza pan, stretching and patting until it takes the shape of the pan.
Using 1/2 of the pizza sauce, spread sauce on the surface of the 2 pizza dough, using the back of the spoon to level it out. Next, sprinkle the bacon and mushrooms, dividing it as best as you can in between the 2 pizzas. Sprinkle the mozzarella cheese. Using the remaining white sauce, drop dollops of sauce all over the pizzas. Sprinkle dried oregano on top.
Bake the pizzas at 425 F for 18 minutes, or until the edges of the dough is lightly golden. Allow the cooked pizzas to rest for a few minutes then, slice.
Tips
- To make ahead, you can also assemble the pizzas, then wrap the pan in foil and refrigerate it overnight. Bake it the next day.
- What I do is I bake one right away and save the other one for the next day.
And there you go! Your own, super fresh, home made Bacon Mushroom Pizza. I guarantee that you will enjoy every bite!
Bacon Mushroom Pizza
This Bacon Mushroom Pizza is full of flavors and textures from the bacon and mushroom toppings, and the cheesy and rich white pizza sauce adds a creamy, and indulgent note in every bite!
Ingredients
For the Pizza Dough
- 1 cup warm water
- 2 ¼ tsp active dry yeast
- 1/2 tsp salt
- 3 tbsp olive oil
- 2 ½ cups all-purpose flour
White Pizza Sauce
- 3 cloves garlic, minced
- 3 tbsp butter (43 grams)
- 3 tbsp all-purpose flour
- 1 ½ cups milk
- 1/3 cup grated parmesan cheese
Pizza Toppings
- 1 package ( 375 grams) bacon, preferably maple flavored
- 2 cups white or cremini mushrooms, chopped to tiny bits
- 1 ½ cups shredded mozzarella cheese
- 2 tsp dried oregano
Instructions
- Make the pizza dough. Combine yeast and water in a bowl of a stand mixer. Let this sit until it becomes foamy, about 5-7 minutes. Stir in the salt and olive oil. Gradually add 2 ¼ cups of all-purpose flour to the bowl, stirring after each addition, until a soft dough is formed.
- Attach the dough hook to the mixer, and knead the dough for 3 minutes, or until it comes together in the center and cleans the sides of the bowl as the mixer runs. Gradually add 1/4 cup of flour to the bowl, and knead for another minute or so, until the dough releases completely from the bottom of the bowl.
- Transfer the dough into a lightly greased bowl, turning it over to coat. Cover this loosely with a clean kitchen towel and allow it to rise for 1 ½ hour, or until doubled in bulk.
- Meanwhile, cook the pizza toppings. Chop up the bacon into bite-size pieces. Cook it in a heated skillet without oil until it is cooked but not too crispy. In the same skillet, cook the mushrooms just until it browns. Set aside the bacon and mushrooms while you make the pizza sauce.
- To make the white pizza sauce, melt butter in a saucepan. Once it sizzles, add the minced garlic. Cook until the garlic softens. Add the flour and using a whisk, stir in the flour and cook until the paste-like mixture is lightly browned. Pour in the milk, and whisk continuously until the mixture thickens. Turn off the heat and stir in the parmesan cheese.
- Assemble the pizzas. Preheat the oven to 425 F. Lightly grease two 9 inch pizza pans with olive oil. Once the dough has risen, gently deflate it and divide it into 2 equal portions ( this recipe makes two 9-ish inch pizzas). Toss and shape each dough portion until it widens into a rough circle. Place each portion into a 12 inch round pizza pan, stretching and patting until it takes the shape of the pan.
- Using 1/2 of the pizza sauce, spread sauce on the surface of the 2 pizza doughs, using the back of the spoon to even it out. Sprinkle the bacon and mushrooms, dividing them between the 2 pizzas. Sprinkle the mozzarella cheese. Drop dollops of the remaining white sauce all over the pizzas. Sprinkle dried oregano on top.
Bake the pizzas at 425 F for 18 minutes, or until the edges of the dough is lightly golden. Allow the cooked pizzas to rest for a few minutes. Slice and enjoy!
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 336Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 29mgSodium: 390mgCarbohydrates: 38gFiber: 2gSugar: 3gProtein: 12g
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