Thin-Crust Pizza with Roasted Mushrooms and Smoked Bacon

1. Preheat the oven to 400 degrees F (200 degrees C). Line a nonstick baking sheet with foil.

2. Place tomatoes and mushrooms on the prepared baking sheet; drizzle with 1 tablespoon balsamic vinegar and sprinkle with salt and pepper.

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. 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. 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. 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. 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.

Cook's Notes:

Use any combination of mushrooms.

Time saver option: omit roasting and caramelizing the vegetables. Instead, slice the tomatoes into 1/4-inch thick slices and then quarter each slice. Rough-chop the mushrooms and dice 1/2 a small red or sweet onion. Arrange tomatoes on top of Alfredo sauce and Fontina cheese, sprinkle the mushrooms and onions evenly over tomatoes and top with cooked bacon and Gorgonzola cheese. Bake as indicated. This is a perfect alternative for when those tomatoes are at peak ripeness!

Also, omit the bacon and make this dish for a "Meatless Monday" dinner or for vegetarians.