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Prep 45min
Total55min
Ingredients12
Servings24
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Ingredients
1/4
cup firmly packed brown sugar
1/4
teaspoon ground black pepper
1/8
teaspoon cayenne pepper
8
slices thick-sliced bacon
4
cups thinly sliced sweet onion (about 1 lb)
2
cloves garlic, minced
2
tablespoons butter
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
2
cups (8 oz) shredded mozzarella cheese
1/2
cup grated Parmesan cheese
1/4
cup thinly sliced fresh basil leaves
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Steps
1
Heat oven to 400°F. Line 15x10-inch pan with sides with aluminum foil. Place cooling rack in pan.
2
In large resealable food-storage plastic bag, combine brown sugar, black pepper and cayenne; shake to combine. Separate bacon slices and place in bag; shake to coat. Place bacon on rack in pan.
3
Bake 25 to 30 minutes, turning once halfway through baking, or until bacon is browned and thoroughly cooked. Cool completely. Chop bacon; set aside.
4
Meanwhile, in 12-inch skillet, cook onions and garlic in butter over medium heat 15 to 20 minutes, stirring frequently, or until onions are golden brown. Remove from heat; set aside.
5
Spray15x10-inch pan with sides with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 minutes. Remove from oven.
6
Spread onion mixture over partially baked crust; top with drained tomatoes. Sprinkle with mozzarella and Parmesan cheeses; top with bacon.
7
Bake 7 to 11 minutes or until crust is golden brown and cheeses are melted.
8
Remove from oven; sprinkle with basil.
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