INGREDIENTS
3 bacon slices, cut crosswise into 1/2-inch pieces
2 tablespoons olive oil
1/4 cup halved peeled large garlic cloves (about 2 1/2 ounces)
12 ounces assorted fresh wild mushrooms, thinly sliced
1/2 red bell pepper, cut into matchstick-size strips
1 10-ounce purchased fully baked thin pizza crust
1 cup (packed) mixed shredded Italian cheeses (about 4 ounces)
2 tablespoons olive oil
1/4 cup halved peeled large garlic cloves (about 2 1/2 ounces)
12 ounces assorted fresh wild mushrooms, thinly sliced
1/2 red bell pepper, cut into matchstick-size strips
1 10-ounce purchased fully baked thin pizza crust
1 cup (packed) mixed shredded Italian cheeses (about 4 ounces)
DIRECTIONS
Cook bacon in large skillet over medium heat until
golden, about 10 minutes. Using slotted spoon, transfer bacon to paper towels.
Pour off drippings from skillet. Add oil and garlic to skillet. Cover and cook
over low heat until garlic is golden, stirring occasionally, about 15 minutes.
Add mushrooms and bell pepper; cover and cook over high heat until vegetables
are tender, stirring often, about 5 minutes. Season with salt and pepper. (Can
be made 8 hours ahead; chill bacon and vegetables.)
Preheat oven to 450°F.
Place pizza crust on baking sheet. Sprinkle cheeses, then vegetable mixture and
bacon over crust. Bake until cheeses melt, about 15 minutes. Remove from oven.
Let stand 2 minutes. Cut into wedges and serve.
