Bacon, Onion, & Mushroom Pizza

  With the cold wind blowing and light flurries falling, what food is more comforting than a good pizza?  Well, maybe a pot roast or soup, but we've already covered that for the week.  I love bacon, but often times, I find that people try and either cut bacon out of their diets or substitute turkey bacon to find a replacement.  It is not the same!  And, who could replicate bacon?  Not a turkey!  My trick is to still eat regular bacon, but choose the center cut bacon.  Center cut bacon still gives you all the flavor and satisfaction of regular bacon, but with 30% less fat!  Don't deny yourself, just modify and look for center cut bacon at your grocery store.  Trust me, you will be happy.

Bacon, Onion, & Mushroom Pizza

The Sauce:

1 brick 1/3 less fat cream cheese, softened

1/4 cup fat-free sour cream

1 tablespoon dried chopped chives (look in the spice section of your grocery store)

1/2 tablespoon dried parsley

1/4 teaspoon garlic powder

Stir all ingredients together until smooth and creamy.  Set aside.

The Toppings:

1 diced and sauteed onion

12 sliced and sauteed mushrooms

2 cups 2% shredded mozzarella cheese

1 cup 2% shredded cheddar cheese

8 slices cooked and diced, center cut bacon

The Crust:

I used a personal sized, gluten free pizza crust by Kinnikinnick Foods.  They sell this brand in the health section at Hy-Vee food stores for around $5.00 per box.  Each box comes with 4 pizza crusts.  It is very handy when you are trying to practice portion control.

For the Bear, I used a regular pre-made pizza, whole wheat pizza crust.

I spread about 1/4 of the sauce on my pizza and the rest on his pizza crust.  I think you could easily spread the sauce on 2 full sized pizzas.  Next, top with your onions, mushrooms, and cheese.  Use the bacon as your last topping so it remains crispy.  Bake in the oven at 400 degrees until golden and bubbly.  Cool for 5 minutes, slice, and serve.