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Bacon and Tomato Multigrain Pizza

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  0 reviews
  • 20 min prep time
  • 30 min total time
  • 6 ingredients
  • 6 servings
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Use multigrain pizza dough for a healthier twist on a classic crust. For the toppings, add bacon and cheese for a crispy-melty combo.

Recipe by Inspired Taste
April 18, 2013

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

  • 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.
  • 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.

No nutrition information available for this recipe
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