Mushroom, Artichoke and Bacon Pizza

This pesto pizza is super-cheesy and delivers lots of bold flavour in every bite.

  • 10
    Ingredients
  • 30
    Minutes
  • 4
    Servings

Ingredients

  • 1/2 lb (250 g) pizza dough
  • 1/3 cup (75 mL) basil pesto
  • 1 1/2 cups (375 mL) Cracker Barrel Shreds – Mozza Cheddar
  • 1/3 cup (75 mL) sun-dried tomatoes
  • 1/4 cup (60 mL) thinly sliced red onion
  • 1 jar (170 g) artichoke hearts, well drained and chopped
  • 1 cup (250 mL) thinly sliced mushrooms
  • 4 slices bacon, par-cooked and chopped
  • Pinch each salt and pepper
  • Pinch red chili flakes

Directions

  1. Preheat oven to 450˚F (230˚C). On work surface, roll out dough into 12-inch (30 cm) round, about 1/4-inch (5 mm) thick. Place on lightly floured 12-inch (30 cm) pizza pan.
  2. Spread pesto over pizza crust, leaving 1/2-inch (1 cm) border around edge. Sprinkle with 1 cup (250 mL) of cheese.
  3. Toss together sun-dried tomatoes, red onion, artichokes, mushrooms and bacon; sprinkle evenly over pizza. Sprinkle remaining cheese over top. Sprinkle with salt, pepper and chili flakes.
  4. Bake for 15 to 18 minutes or until crust is golden brown and cheese is bubbling.

Tip

If preferred, substitute ham, salami or prosciutto for bacon.

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