1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1 (20 ounce) can sliced mushrooms, drained
5 slices bacon
8 roma (plum) tomatoes, thinly sliced
1 (5 ounce) can peeled and diced onions
1 clove garlic, finely chopped
8 carrots, peeled and sliced
1 red bell pepper, chopped
1 red onion, chopped
1 (1 ounce) package pizza sauce mix
Heat olive oil in a large skillet over medium heat; saute 1 tablespoon garlic powder and 3 tablespoons onion powder until lightly browned; stir in thinly sliced mushrooms and bacon.
In a bowl combine tomatoes, bell peppers, onion, bacon, tomatoes, bacon, mushrooms, onion, pepper, onion and onion powder. Mix just enough to coat. Stirring constantly, pour mixture into skillet while stirring, allowing mushrooms and bacon to absorb the liquid. Cover skillet and simmer 10 minutes, using a fork to keep streaking powder.
While stirring mixture drizzle 1/2 teaspoon garlic powder over skillet, and allow to simmer only about 1 minute. Adjust cooking time, or not, as desired. Sprinkle with 1/4 teaspoon onion pepper. Spoon mixture into hot skillet, brushing with olive oil just to iron out excess pineapple and pineapple flesh.
Continue stirring mixture until all liquid is absorbed, about 15 minutes. Top with sliced bacon. Cook and spoon mixture over bacon; serve hot.