Have made this several times. All my kids love this (7, 11, 18) as do we, and we all fight over the leftovers. For ease, I use frozen bread dough - makes an airy, crispy crust.
Spinach, Caramelized Onion, and Bacon Pizza
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.
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- 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
- 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
- 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
- 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.
- 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.
- 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).
- 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.
- 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.
- 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 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.
- 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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