Preparation:

In a large skillet over medium heat cook bacon until crisp, about 5 minutes. Transfer to paper towels; crumble; set aside. Pour off all but 4 tablespoons bacon fat. Add mushrooms, onions and garlic; cook, stirring occasionally, until most of the liquid evaporates, 7 to 8 minutes. Stir in crumbled bacon, oregano, salt and black pepper. (Yields 3 1/2 cups)

Preheat oven to 450 degrees F. Place pizza shell on a pizza pan or baking tray. Sprinkle cheese over shell. Spoon 1 3/4 cups drained Mushroom Bacon mixture over cheese. Top with tomatoes. Bake until hot and cheese is melted, about 10 minutes.

Per Serving: 577 Calories (49% from fat); 32g Fat (12g Sat, 12g Mono, 3g Poly); 27g Protein; 45g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 1852mg Sodium.  Food Exchanges: 2 1/2 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 4 1/2 Fat.

ADDITIONAL USES:
WILTED GREENS WITH MUSHROOM BACON SAUTE: Toss 1 3/4 cups hot Mushroom Bacon mixture with 4 cups mixed salad greens, 1/2 cup sliced tomatoes and a squeeze of lemon juice. Sprinkle with grated Parmesan Cheese.
Per Serving: 357 Calories (56.2% from fat); 23g Fat (8g Sat, 10g Mono, 3g Poly); 22g Protein; 19g Carbohydrate; 7g Dietary Fiber; 38mg Cholesterol; 1289mg Sodium.  Food Exchanges: 2 Lean Meat; 3 1/2 Vegetable; 3 Fat.

PASTA OR RICE WITH MUSHROOM BACON SAUTE: Toss 1 3/4 cups hot Mushroom Bacon mixture with 2 1/2 cups cooked rice or rotelle pasta. Sprinkle with grated Parmesan Cheese.
Per Serving: 413 Calories (49.5% from fat); 23g Fat (8g Sat, 10g Mono, 3g Poly); 20g Protein; 32g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 1263mg Sodium.  Food Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 1 1/2 Vegetable; 3 Fat.