Bacon Mushroom Gruyere Pizza

This pizza is sure to delight. It’s got a little saltiness from the bacon and Gruyere, a little earthiness from the mushrooms, and a little creaminess/sweetness from the mozzarella. We opted to use a Sourdough Pizza Crust, but this would work very well with some of our other Pizza Crusts, most notably the Whole Wheat and Garlic Cauliflower versions.

Time: 30 Minutes


  • Pizza Crust or Dough (Check out our Recipes Here)
  • Bacon
  • Cremini Mushrooms
  • Seasoned Olive Oil
  • Gruyere Cheese
  • Mozzarella Cheese


  • Put your pizza stone in the oven, and preheat your to 425 degrees F.
  • Slice your mushrooms
  • Pour a little olive oil into a small bowl, and add your desired dried herbs.
  • Grate or dice your cheese.
  • Cut your bacon strips into smaller strips (we used bacon we had frozen previously, and cutting frozen bacon is MUCH easier than non-frozen bacon). Remove any fat as you please.
  • Fry your bacon strips until they get crispy and begin to brown. When done, set aside in a small bowl.
  • When all of that is done, and your oven’s hot, pull the pizza stone out of the oven, sprinkle a little corn meal atop, and form your dough or crust atop the stone. Bake for about 5 minutes.
  • Remove the semi-cooked crust from the oven, and brush on your seasoned olive oil. This will form your sauce.
  • Place your mushrooms and bacon on next.
  • Finish everything off with your two cheeses.
  • Bake for 15-20 minutes until your crust reaches your desired level of crispiness, and your cheese melts and just starts to brown.
  • Remove from oven, let sit for a few moments, and cut into slices.
  • Plate, devour, and enjoy!


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