Pesto & Bacon Pizza

• 1 pkg Trader Joe's whole wheat pizza dough
• mozzarella cheese, sliced into thin rounds - to taste
• fresh goat cheese - to taste
• 1/4 cup pesto sauce (preferably homemade)
• pitted kalamata olives, sliced - to taste
• 4 slices bacon
• 1 sweet onion, sauteed with a few sprigs of thyme until just turning brown
• 1 lb crimini mushrooms, sliced
• 1 tbsp extra virgin olive oil
• 2 tbsp chopped Italian parsley
• fresh lemon juice from 1 lemon
• 1/4 cup grated Parrano cheese
• sea salt - to taste
• fresh ground pepper - to taste

1. Mushroom Salad:
2. Wash & slice mushrooms. Toss with olive oil and lemon juice, salt and pepper to taste and parsley and grated Parrano. Cover and refrigerate.
3. Cook bacon until crispy, chop into bits when cool. Saute onions with thyme and set aside.
4. Assemble pizza: spread thin layer of pesto over pizza dough with the back of a spoon. Distribute mozzarella rounds evenly over the dough, then add the kalamatas and mushrooms to taste (eat the rest of the mushrooms as a salad - delicious!). Bake for 10 minutes at 450 degrees, remove from oven and distribute evenly the sauteed onions and bacon bits. Using a fork, scrape goat cheese evenly over the pizza, to taste. Bake 3-5 minutes longer until cheese is bubbling and crust is firm and beginning to brown.

dough, mozzarella cheese, fresh goat cheese, pesto sauce, olives, bacon, sweet onion, crimini mushrooms, extra virgin olive oil, italian parsley, lemon juice, parrano cheese, salt, fresh ground pepper

Taken from www.epicurious.com/recipes/member/views/pesto-bacon-pizza-52440101 (may not work)