Bacon, Mushroom & Caramelized Onion Pizzas
with Feta Cheese & Fresh Thyme
Time for a pizza party right in your own kitchen—no delivery required! You'll stretch and shape our foolproof premade dough, then top with our roasted onion and garlic spread, mozzarella, thyme-infused caramelized onion and mushrooms, and tangy feta. Bake until golden brown, melty, and crisp, then finish with a flourish of fresh thyme.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Bacon
½ cup
Feta Cheese
(Contains: Milk)
¼ ounce
Thyme
1 unit
Onion
1 cup
Mozzarella Cheese
(Contains: Milk)
2 ounce
Roasted Onion & Garlic Spread
8 ounce
Cremini Mushrooms
2 unit
Pizza Dough
(Contains: Wheat)
1 teaspoon
Garlic Powder
½ cup
Flour
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
- Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 475 degrees. Wash and dry produce.
Sprinkle 3 TBSP flour over a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.
Evenly sprinkle dough balls with 2 TBSP flour. Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.
- While dough rests, halve, peel, and thinly slice onion. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Strip thyme leaves from stems; discard stems and roughly chop half the leaves (reserve remaining thyme for garnish).
- Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until lightly browned, 3-4 minutes.
Add mushrooms and chopped thyme; season with salt and pepper. Cook, stirring occasionally, until veggies are softened, 5 minutes. TIP: If pan looks dry, add another drizzle of oil.
Add garlic powder, 1 tsp sugar (2 tsp for 4 servings), and ¼ cup water. Cook, stirring occasionally, until onion is jammy and caramelized and mushrooms are browned and tender, 2-3 minutes more. Season with salt and pepper. (For 4, you may need to work in batches.)
- Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet. (TIP: If needed, use a rolling pin to help roll out dough.) Repeat with remaining dough you'll have two dough ovals per baking sheet.
Cover dough with a clean kitchen towel and let rest 15 minutes. (This will make stretching the dough into a larger shape even easier!)
- Use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5 to 6 inches wide.
Evenly spread dough with roasted onion and garlic spread, leaving a 1-inch border. Sprinkle with mozzarella. Top with caramelized onion and mushroom mixture and feta. Drizzle or brush edges of dough with olive oil.
- Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)
- Sprinkle reserved thyme leaves over pizzas. Slice as desired and serve.
