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.
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
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
How to Make It
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.
I made two pizzas for my family tonight and the other was great but this was fabulous. Because I am not a fan of the crust I used pre-made ultra thin whole grain pizza crust. It was obviously easier and cut down on the cooking time and tastier for me but that is just me. Because I can't imagine a white sauce with spinach in the same recipe without a pinch of nutmeg I added a pinch of nutmeg to the white sauce. (Next time I think I will also add a little white pepper.) I really enjoyed the nutmeg but that is personal choice. Will absolutely make again.
Delicious! I used the thin crust Boboli pizza crusts instead and followed the baking instructions on the package. ( I still waited and added the cheese and the bacon at the end of the cooking time.). I doubled the topping and it was enough for 3 of the large Boboli crusts. It was a huge hit with the family. My teenage son called it a 'work of art'.
This is my favorite pizza. I love the flavors and the textures. It takes a while to make, but I try to make the dough in advance or prep the toppings in the morning, so I don't feel like I spend all afternoon in the kitchen.
Wonderfully delicious pizza! It was so good, I felt I was cheating on my diet!! I will definitely be adding this to my healthy recipe collection. With recipes like this it is so easy and inspiring to eat healthy. Plus, added bonus - the whole family loved it - even my kids.
Very good pizza! The sauce didn't take me the full five minutes and I had no issues with it clumping once I had fully stirred in the flour. This is a great weeknight meal if you make it on a pita instead of homemade pizza dough.
this was really a delicious pizza that we will be making again for sure. I think my cream sauce got a little clumpy (heated too long) but turned out great at the end. We also used double smoked bacon from the deli at the local market (not the packaged stuff) so didn't need to add any salt.....toyally recommend!
Absolutely delicious. I had an issue with the roux clumping up when I added the milk, but the sauce thickened and worked just fine on the finished pizza (which, really, is all that counts!) I went a bit overboard on the garlic & pepper, which I'd go easier on next time. I swapped sundried tomatoes for bacon and it was delicious. Definitely watch cooking times-- veggies were starting to get crispy before I added cheese.
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