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Bacon and Tomato Multigrain Pizza

  • Prep 20 min
  • Total 30 min
  • Servings 6

Use multigrain pizza dough for a healthier twist on a classic crust. For the toppings, add bacon and cheese for a crispy-melty combo. MORE + LESS -

Inspired Taste
April 18, 2013

Ingredients

1
can (13.8 oz) Pillsbury™ refrigerated artisan pizza crust with whole grain*
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
6
slices bacon, crisply cooked and crumbled into 1-inch pieces
1/3
cup shredded Cheddar cheese or Italian cheese blend
Salt and freshly ground pepper
1
avocado, pitted, peeled and diced

Steps

Hide Images
  • 1
    Heat oven to 400°F. Line cookie sheet with cooking parchment paper or foil.
  • 2
    Unroll dough in pan; starting at center, press dough into 13x9-inch rectangle. Bake 10 minutes.
  • 3
    Spread drained tomatoes on crust. Top with bacon pieces, cheese, and sprinkle with salt and pepper.
  • 4
    Bake 8 to 10 minutes or until cheese has melted. Serve warm with avocado scattered on top.

Expert Tips

  • *All breads made with at least 8 grams whole grain. At least 48 grams whole grain recommended daily.
  • Replace bacon with deli ham or turkey.
  • The fire roasted tomatoes provide a lovely smoky flavor to this pizza; however, if you would prefer, use your favorite pizza sauce instead.

Nutrition Information

No nutrition information available for this recipe

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