Ingredients

The following ingredients have 4 Servings
  • 1/4 cup firmly packed brown sugar
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 8 slices thick-sliced bacon
  • 4 cups thinly sliced sweet onion (about 1 lb)
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
  • 2 cups (8 oz) shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup thinly sliced fresh basil leaves

Instruction

  • Heat oven to 400°F. Line 15x10-inch pan with sides with aluminum foil. Place cooling rack in pan.
  • In large resealable food-storage plastic bag, combine brown sugar, black pepper and cayenne; shake to combine. Separate bacon slices and place in bag; shake to coat. Place bacon on rack in pan.
  • Bake 25 to 30 minutes, turning once halfway through baking, or until bacon is browned and thoroughly cooked. Cool completely. Chop bacon; set aside.
  • Meanwhile, in 12-inch skillet, cook onions and garlic in butter over medium heat 15 to 20 minutes, stirring frequently, or until onions are golden brown. Remove from heat; set aside.
  • Spray15x10-inch pan with sides with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 minutes. Remove from oven.
  • Spread onion mixture over partially baked crust; top with drained tomatoes. Sprinkle with mozzarella and Parmesan cheeses; top with bacon.
  • Bake 7 to 11 minutes or until crust is golden brown and cheeses are melted.
  • Remove from oven; sprinkle with basil.