Pizza Powah.

Pizza is so easy to make and can be saved and eaten for lunch the next day. Don't be afraid of making pizza. Super duper easy. My boyfriend doesn't like mushrooms so I went with Italian sausage I had left over from my sausage and shrimp stew. I followed the recipe from Cooking Light App that's a no-brainer.

(You will also notice there's not sauce. Still tastes amazing.)
Kevin Wright wants credit for this dish but he did nothing. EXCEPT put a delicious amount of oregano. He's a good guy.

Ingredients


1 (11-ounce) can refrigerated French bread dough
2 teaspoons yellow cornmeal
2 teaspoons olive oil
2 cups vertically sliced onions (about 2 small)
1 (8-ounce) package presliced cremini mushrooms (Italian Sausage instead)
1 1/2 cups (6 ounces) shredded white cheddar cheese
6 bacon slices, cooked and coarsely crumbled
1/2 cup finely chopped fresh flat-leaf parsley

 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 425°.
3. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add onion; sauté 8 minutes, stirring occasionally. Place chopped onion in a bowl. Add cremini mushrooms to pan; sauté 8 minutes or until liquid almost evaporates. Add mushrooms to onion mixture; toss. Spread onion mixture evenly over prepared dough, leaving a 1/4-inch border. Sprinkle evenly with white cheddar cheese and bacon. Bake at 425° for 15 minutes or until crust is lightly browned. Sprinkle with parsley. Cut into 12 wedges

So simple. So quick. You can also run out to Trader Joe's for their whole wheat pizza crust. 

Nutrition

Calories: 316
Fat: 14.9g
Saturated fat: 6.6g
Monounsaturated fat: 5.5g
Polyunsaturated fat: 1g
Protein: 15.6g
Carbohydrate: 31.1g
Fiber: 0.9g