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Mushroom Bacon Pizza

12 oz. bacon (about 12 slices)
1-1/2 lbs. (about 8 cups) fresh white mushrooms, sliced
1 cup onions, chopped
1-1/2 tsp. garlic, minced
2 tsp. oregano leaves, crushed
1 tsp. salt
1/2 tsp. ground black pepper
1 large (10 oz.) Italian bread pizza shell
1 cup mozzarella cheese, shredded
1/2 cup plum tomatoes, sliced

In a large skillet over medium heat cook bacon until crisp, about 5 minutes. Transfer to a paper towel; crumble; set aside. Pour off all but 4 Tbsp. bacon fat. Add mushroom, 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 3½ cups). Preheat oven to 450°F. Place bread 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.

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