Ingredients

• 4 medium Roma tomatoes , sliced 1/4-inch thick
• 3 ounces cremini mushrooms , sliced
• 3 ounces oyster mushrooms , sliced
• 3 ounces portobello mushrooms , sliced
• 1.5 tablespoons balsamic vinegar , or more to taste
• salt and ground black pepper to taste
• 1.5 tablespoons extra-virgin olive oil , or more as needed
• 2 large sweet onions
• 2 slices thick-cut , applewood-smoked bacon
• 1 , 12 inch
• 2 tablespoons Alfredo sauce , or more to taste
• 4 ounces Fontina cheese , grated
• 2 ounces crumbled Gorgonzola cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a nonstick baking sheet with foil.
2. 2 Place tomatoes and mushrooms on the prepared baking sheet; drizzle with 1 tablespoon balsamic vinegar and sprinkle with salt and pepper.
3. 3 Roast in the preheated oven for 20 to 25 minutes, turning halfway through. Remove from the oven and allow to cool to room temperature, about 25 minutes. Leave oven on.
4. 4 Meanwhile, heat 1 1/2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add onions, reduce heat to medium, and caramelize until golden brown and soft, turning occasionally, 15 to 20 minutes. Season with salt and pepper and a light drizzle of balsamic vinegar; set aside to cool.
5. 5 Cook bacon on a paper towel-lined, microwave-safe plate on high heat at 1 to 2 minutes intervals until almost crisp. Coarsely chop.
6. 6 Brush sides of the pizza crust with a thin layer of olive oil and place on a pizza pan. Spread Alfredo sauce evenly in a thin layer around the crust, leaving about 1/2 inch crust showing around the edge. Sprinkle with Fontina cheese. Spoon tomato-mushroom mixture over top, then caramelized onions. Sprinkle bacon and Gorgonzola crumbles over the vegetables.
7. 7 Return to the oven and bake until the top is bubbly and starting to turn golden and the edges are golden brown, 15 to 18 minutes.

Nutrition per serving