2 12- inch store-bought pizza shells, such as Boboli
2 tablespoons olive oil
2 tablespoons grated Parmesan
How to Make It
Heat the oven to 425°. In a large nonstick frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels.
In a large bowl, combine the bacon, drained spinach, pepper jack, salt, and pepper and mix well. Brush the pizza shells with the oil. Divide the spinach mixture evenly between the two pizza shells and sprinkle the Parmesan over the top.
Bake the pizzas directly on the oven rack (for a crisper crust) or on two baking sheets until the cheese is melted, about 10 minutes.
Wine Recommendation: This tomato-less pie needs a soft, fruity red with some tannin to balance the richness of the cheese. Choose a basic Australian shiraz for its plum and cassis flavors with hints of black pepper.
Notes: If you want to use fresh spinach, remove the stems and then wash the leaves well and shred them. Cook the spinach in one tablespoon of the bacon fat over moderately high heat until just wilted, about two minutes. Squeeze out the excess liquid and then combine with the other ingredients, as in Step Since fresh spinach cooks down to such a small amount, you will need about three pounds to equal the amount of frozen spinach used here. If you don't mind having less spinach on your pizza, one pound per shell is fine.
I was afraid this might be too spinach-y with 2 boxes, but it was actually quite tasty. I used a homemade crust and spread it with a "ranch" sauce of sorts, made from Greek yogurt, onion and garlic powder, cilantro and cumin. I spread the thawed/drained spinach over that, added the salt and pepper, then sprinkled on the bacon and topped it with regular jack cheese. My meatosaur husband said it looked good and ate 4 slices. I will certainly make this again and might add some sliced/sauteed mushrooms next time.
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