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Pizza Night! Bacon, Mushroom, & Onion with Salad

Active Time: 45 minutes / Cook Time: 30 minutes / Total Time: 45 minutes

Makes 4 servings

Nutrition Corner: Bacon
Despite the terrible reputation bacon has endured, the negative health implications associated with it are mainly due to the processing of bacon, or the misconception that saturated fat and cholesterol cause heart disease. While factory-farmed, industrial bacon is toxic to our health, grass-fed, organic, nitrate/nitrite free bacon is certainly part of a balanced diet. Bacon contains protein, healthy fats, glutamate, B vitamins, and selenium, to name just a few nutrients.

Pizza Night!  Bacon%2c Onion & Mushroom Pizza.PNG

Ingredients:

  • For the crust:
    • 2 ¼ cups garbanzo bean flour, sifted
    • 2 ¼ cups water
    • 1 ½ tablespoons olive oil
    • 1 teaspoon Italian seasoning
    • ¾ teaspoon sea salt
  • Toppings:
    • 2 slices bacon, cut into 1 ½” long pieces
    • 2 cups baby spinach, chopped
    • ½ cup chopped onion*
    • 4 button or cremini mushrooms, thinly sliced
    • ¼ teaspoon fine sea salt
    • 1 ½ cups shredded mozzarella
    • ½ teaspoon dried oregano
    • 1 tablespoon extra-virgin olive oil, for drizzling
  • For the salad:
    • 6 cups mixed greens
    • 1 cup halved grape or cherry tomatoes
    • 4 scallions, thinly sliced
    • ¼ cup Maple Shallot Vinaigrette (if you did not make this on Prep Day, you can find it in the Other section of this document)

*The crunch of the slightly cooked onion and the chew of the slightly cooked mushroom are part of the texture of this dish. If you’d rather they be tender, cook in a skillet in a teaspoon of coconut oil for about 5-6 minutes over medium before adding to the pizza.

**If you have an oven-safe 12” skillet, (cast iron is ideal) skip the baking tray and use the skillet for the pizza, flipping it in step 10 with tongs and a spatula, and then removing the parchment.

Directions:

  1. Combine all of the crust ingredients in a medium bowl and whisk to combine. You can also do this in your blender.
  2. Place the top oven rack about 6” from the broiler, and turn on the oven's broiler.
  3. Line a 10 X 12-inch square baking tray** with all natural parchment paper. Use your hands to mold the parchment around corners, and cut to fit the baking dish as best you can.
  4. Whisk the crust ingredients again and pour liquid flatbread crust into your prepared baking tray.
  5. Place in the oven for about 8 minutes. Be careful here, and watch the entire time. Each oven is different, and times may vary. The crust is done when it starts to look crispy around the edges and lightly browned throughout. If your broiler does not have a flame, your crust will not get as browned.
  6. Once cool enough to handle, flip the parchment paper over so that the crust is now crispy side down on the baking tray. Carefully peel off the parchment paper.
  7. Using an oven mitt, lower the top rack into the middle position. Return the crust to the oven to crisp, about 5 minutes. Again, watch the crust closely so it does not burn. Once lightly browned, remove crust and reduce the heat to 350 F.
  8. While the crust bakes, cook the bacon in a large skillet over medium heat until the fat has rendered and the bacon is just starting to crisp around the edges.
  9. In a small bowl, toss together the cheese and oregano.
  10. Sprinkle the spinach evenly over the pizza, to within ½” of the edge. Place half each of the onion, mushrooms, and bacon pieces evenly on top of the spinach and sprinkle with the salt.
  11. Sprinkle the cheese evenly on the pizza. Scatter over the remaining onion, mushroom, and bacon pieces. Bake 10 minutes. Drizzle pizza with olive oil.
  12. Cut pizza into 10 pieces.
  13. Place 1 ½ cups mixed greens on each of two plates and top each with ¼ of the tomatoes and scallions, and 1 tablespoon dressing. Serve with up to 3 pieces of pizza per person.
  14. Package remaining pizza and salad in airtight containers for lunches tomorrow.

*The crunch of the slightly cooked onion and the chew of the slightly cooked mushroom are part of the texture of this dish. If you’d rather they be tender, cook in a skillet in a teaspoon of coconut oil for about 5-6 minutes over medium before adding to the pizza.

**If you have an oven-safe 12” skillet, (cast iron is ideal) skip the baking tray and use the skillet for the pizza, flipping it in step 10 with tongs and a spatula, and then removing the parchment.