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Thread: ISO Spinach, Caramelized Onion, and Bacon Pizza recipe

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  1. #1
    Join Date
    Jan 2001
    Rochester NY area

    Question ISO Spinach, Caramelized Onion, and Bacon Pizza recipe

    Tonight is "family pizza night" and I'd like to try the spinach, caramelized onion, and bacon pizza recipe from April. The trouble is, I've misplaced my issue. The recipe is not on the CL recipe finder. Would anyone be so kind as to post the recipe? Many thanks.

  2. #2
    Hi There-I found it on the recipe finder--search under 'Spinach and Pizza.' I tried to cut and paste for you but had a little problem with that. Enjoy! Happy Weekend, Kim

  3. #3
    Join Date
    Mar 2002
    Indianapolis, IN
    Here is the recipe:

    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
    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 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)

  4. #4
    Join Date
    Jan 2001
    Rochester NY area
    Thanks to both of you!

    Kim, I searched for caramelized onion and pizza and didn't come up with it! That recipe finder definitely isn't perfect.

    Now I need to find a way to cut this recipe down to enough for just me. Our tradition is to make our own pizzas and this definitely is somthing the DH and kids won't want to try. Although, now that I look at it, they say they 12-inch pizza serves four and it's 529 calories a serving! Ack! Our pizzas for one are almost that size!

    Anyway, thanks...

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