Sunday, November 22, 2009

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.

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.


  1. YUMMO!!! That looks AWESOME!!! :)

  2. Im telling ya, it was AMAZING!!!!