Spinach, Caramelized Onion and Bacon Pizza

PB220816, originally uploaded by Kim De.

Don't laugh at the tiny slice of pizza in the photo. That is all that was left and I had to hide it to get my picture!

I chose this pizza for a few reasons. First, I rarely make pizza with meat, and I never cook bacon so this recipe seemed a good one to do both with. Lastly, it is adapted from Cooking Light so I knew it had to have a smidgen of good health inside it.

Unlike most recipe I make, I followed this almost exactly. We both really enjoyed it but honestly, we couldn't taste the bacon. With that declaration, we will try this again, substituting mushrooms for the bacon. I really do prefer pizza without meat!

Spinach, Caramelized Onion, and Bacon Pizza (From Cooking Light)

NOTE: for the crust, I used this recipe. If you decide to try it, is requires an overnight rise in the refrigerator.

Topping:
4 bacon slices, chopped
1 (10-ounce) package fresh spinach
2 cups (1/4-inch-thick) sliced onion
2 teaspoons sugar
1 tablespoon butter
2 garlic cloves, minced
3 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
1 cup 2% reduced-fat milk
1 tablespoon cornmeal
1 cup (4 ounces) grated fresh Parmesan cheese

NOTE: I made the dough following this technique. My other changes are in BOLD

To prepare topping, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon aside. Add spinach to drippings in pan; sauté 2 minutes or until wilted. Place spinach in a colander, pressing until barely moist. Add onion and 2 teaspoons sugar to pan; cook on medium high for 2 minutes, stirring frequently. Slowly turn the heat down to medium low and let the onion caramelize for 30 minutes. Remove from heat; cool.

Melt butter in a medium saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add 3 tablespoons flour and pepper, stirring with a whisk; cook 30 seconds. Gradually add milk, stirring constantly with a whisk. Cook 5 minutes or until thick and bubbly, stirring constantly with a whisk.

Preheat oven to 475º.

Roll dough into a 12-inch circle on a floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Spread milk mixture evenly over dough; top with spinach and onion.

Bake at 475° for 20 minutes. Sprinkle evenly with bacon and cheese; bake an additional 5 minutes or until golden brown. Cut pizza into 8 wedges.