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Bacon Pizza

Bacon Pizza

Lily Coleman
Bacon pizza really ups the ante on pizza night with a homemade crust, a creamy white sauce, sweet caramelized onions, spinach and crisp smoky bacon.
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Prep Time 30 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Italian
Servings 8
Calories 172 kcal

Ingredients
  

dough:

  • 1/4 ounce active dry yeast
  • 1 cup warm water 110° to 115°
  • 1 teaspoon sugar
  • 2-3/4 to 3 cups all-purpose flour
  • 1 teaspoon sea salt
  • 2 tablespoons canola oil

caramelized onions:

  • 2 tablespoons canola oil
  • 2 large sweet onions thinly sliced
  • 1/4 teaspoon salt
  • 1/2 teaspoon minced fresh rosemary

white sauce:

  • 1 tablespoon butter
  • 2 garlic cloves minced
  • 1 tablespoon all-purpose flour
  • 1 cup half-and-half cream
  • 1/4 cup grated Parmesan cheese
  • 5 bacon strips cooked and crumbled
  • 1 cup fresh baby spinach

Instructions
 

  • In a large bowl, dissolve yeast in water. Add sugar; let stand for 5 minutes. Add the flour, salt and oil; beat until smooth. Cover and let rise in a warm place until doubled, 15-20 minutes.
  • Punch dough down. Press onto the bottom and up the side of a greased 14-in. pizza pan; build up edge slightly. Prick dough several times with a fork.
  • Bake at 425° for 6-8 minutes.
  • Meanwhile, in a large skillet, heat oil over medium heat. Add onions and 1/4 teaspoon salt; cook and stir 6-8 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in rosemary.
  • In a small saucepan, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat. Stir in Parmesan cheese.
  • Spread sauce over crust. Place caramelized onions, bacon and spinach over sauce. Bake for 13-15 minutes or until crust is golden. Cut into wedges.