Spinach, Caramelized Onion, and Bacon Pizza

Photography: Randy Mayor; Styling: Jan Gautro

You might never guess that this gourmet pizza is fiscally modest. Its cooking techniques render it rich: A tender homemade crust is topped with a garlic-enhanced white sauce, which is then embellished with fresh sautéed spinach, caramelized onions, bacon, and Parmesan.

Yield: 4 servings (serving size: 2 wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 529
  • Calories from fat: 29%
  • Fat: 17.3g
  • Saturated fat: 9.3g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 1g
  • Protein: 26g
  • Carbohydrate: 71.4g
  • Fiber: 4.4g
  • Cholesterol: 39mg
  • Iron: 6.3mg
  • Sodium: 981mg
  • Calcium: 503mg

Ingredients

  • Dough:
  • 1 cup bread flour, divided
  • 1 cup warm water (100° to 110°)
  • 1 teaspoon sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 3/4 cups all-purpose flour, divided
  • 1/2 teaspoon salt
  • Cooking spray
  • 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

Preparation

  1. To prepare dough, lightly spoon the bread flour into a dry measuring cup, and level with a knife. Combine 1/2 cup bread flour, warm water, 1 teaspoon sugar, and yeast, stirring with a whisk. Let stand 15 minutes.
  2. Lightly spoon 1 1/2 cups all-purpose flour into a dry measuring cup; level with a knife. Combine 1 1/2 cups all-purpose flour, 1/2 cup bread flour, and salt in a large bowl, stirring with a whisk.
  3. Make a well in center of mixture. Add yeast mixture to flour mixture; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
  4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 20 minutes.
  5. 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 12 minutes or until golden brown, stirring frequently. Remove from heat; cool.
  6. 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.
  7. Preheat oven to 475º.
  8. 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 adn sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Spread milk mixture evenly over dough; top with spinach and onion.
  9. 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.
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