05-15-2003, 05:56 AM
anyone have this recipe from the april issue typed up in postable form?
if not, don't worry, I can type it into mastercook myself. just wanted to see if I could save some time. :o
if no one has it, I will post it later today. (for other lazy people like me. hee hee.)
05-15-2003, 05:57 AM
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
sauteed spinach, caramelized onions, bacon, and Parmesan.
1 cup bread flour, divided
1 cup warm water (100 degrees to 110 degrees)
1 teaspoon sugar
1 package dry yeast (about
2 1/4 teaspoons)
13/4 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 percent reduced-fat milk
1 tablespoon cornmeal
1 cup (4 ounces) grated fresh Parmesan cheese
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
(85 degrees), 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; saute 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 475 degrees.
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 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.
9. Bake at 475 degrees for 20 minutes. Sprinkle evenly with bacon and cheese; bake an additional 5 minutes or
until golden brown. Cut pizza into 8 wedges.
CALORIES 529 (29 percent from fat); FAT 17.3g (sat 9.3g, mono 5.9g, poly 1g); PROTEIN 26g; CARB 71.4g;
FIBER 4.4g; CHOL 39mg; IRON 6.3mg; SODIUM 981mg; CALC 503mg
4 servings (serving size: 2 wedges)
05-15-2003, 07:10 AM
oh, thanks!!! I didn't even think to look on the website. :)
05-15-2003, 07:21 AM
I found it in another thread that had the title of the recipe a little mixed up. Ah the search funtions sometimes I get it right and most of the time I just don't get it!:D
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