Bacon, Onion, and Mushroom Pizza

Ingredients

• 11 ounce bread dough refrigerated french canned
• 6  bacon crumbled cooked
• 8 ounce pre cremini mushrooms 
• 0.3 cup flat-leaf parsley fresh finely chopped
• 1 tablespoon olive oil divided
• 2 cups onion vertically sliced ( 2 small)
• 3 ounces cheddar cheese shredded white
• 2 teaspoons cornmeal yellow

Equipment

• bowl
• frying pan
• baking sheet
• oven
• pizza pan

Directions

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 on a lightly floured surface; transfer to a round pizza pan or large baking sheet sprinkled with cornmeal.
2. Preheat oven to 42
3. Heat a large nonstick skillet over medium-high heat.
4. Add olive oil to pan; swirl to coat.
5. Add onion; saut 8 minutes, stirring occasionally.
6. Place chopped onion in a bowl.
7. Add cremini mushrooms to pan; saut 8 minutes or until liquid almost evaporates.
8. Add mushrooms to onion mixture; toss.
9. Spread onion mixture evenly over prepared dough, leaving a 1/4-inch border.
10. Sprinkle evenly with white cheddar cheese and bacon.
11. Bake at 425 for 15 minutes or until crust is lightly browned.
12. Sprinkle with parsley.
13. Cut into 12 wedges.