Bacon Mushroom Pizza with Gorgonzola Cream Sauce

 

Bacon, mushrooms, and gorgonzola... basically, an unbeatable flavor combination.

Yield:  2 pizzas

Pizza Ingredients:

2 pizza crusts (any type you prefer)

1 lb crisp sliced bacon

1 lb sliced sauteed mushrooms

2 cups mozzarella cheese, shredded

1 1/2 cups Gorgonzola cream sauce (see below)

Fresh basil leaves (I used about 3 ounces) 

Gorgonzola Cream Sauce:

2 cups heavy cream
3 ounces Gorgonzola cheese (crumbled)
3 tablespoons Parmesan cheese
3/4 teaspoon sea salt
3/4 teaspoon black pepper

2 tbsp minced garlic

Salt and pepper, to taste 

Directions:

Begin by making cream sauce.  Bring cream to a boil over medium-high heat, then add the garlic.  Continue to cook for about 10 minutes, then add Gorgonzola and Pamesan cheeses.  Whisk until cheese are melted, then add spices and season to taste.  Set sauce aside on low to keep it from congealing while making the rest of the ingredients. 

Next, cook bacon until crisp and allow to cool and drain on paper towels.  Once cool, slice into one inch pieces and set aside.  Sautee mushrooms in a bit of olive oil for about five minutes, then set on paper towels to dry.

As far as the pizza crust itself, I vacillate between making my own and buying it pre-made, so don't listen to me : )  Just make sure you have it pre-crisped for at least 5 minutes in the oven, so that the crust doesn't get soggy when you add the sauce.

Now that all of the ingredients are ready, it's time to assemble the pizza!  Spread the ingredients on as desired, starting with the cream sauce, then the mozzarella, bacon and mushrooms, and adding the basil last.  I like to leave the leaves whole for presentation, but that's up to you.

Cook the pizza in the oven according to the crust you are using or, at 450 degrees for about 20 minutes until the crust is crisp.  Enjoy!