Spinach, Caramelized Onion, And Bacon Pizza

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

A tender homemade crust is topped with garlic-enhanced white sauce, which is then embellished with fresh sautéed spinach, caramelized onion, bacon, and Parmesan.

Ingredients

• 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
• 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% reduced-fat milk
• 1 tablespoon cornmeal
• 1 cup (4 ounces) grated Parmesan cheese

Directions

1. To prepare dough, lightly spoon bread flour in to a dry measuring cup; level with a knife.
2. Combine 1/2 cup bread flour, warm water, 1 teaspoon sugar, and yeast; stir with a whisk.
3. Let stand 15 minutes.
4. Lightly spoon 1 3/4 cups all-purpose flour into dry measuring cups; level with a knife.
5. Combine 1 1/2 cups all-purpose flour, 1/2 cup bread flour, and salt in a large bowl, stirring with a whisk.
6. Make a well in center of mixture.
7. Add yeast mixture to flour mixture; stir well.
8. Turn dough out onto a floured surface.
9. Knead until smooth and elastic (about 8 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
10. Place dough in a large bowl coated with cooking spray, turning to coat top.
11. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
12. Punch dough down; cover and let rest 5 minutes.
13. To prepare topping, cook bacon in a large nonstick skillet over medium heat until crisp.
14. Remove bacon from pan, reserving 2 teaspoons drippings.
15. Set bacon aside.
16. Add spinach to drippings in pan; sauté 2 minutes or until wilted.
17. Place spinach in a colander, pressing until barely moist.
18. Add onion and 2 teaspoons sugar to pan; cook 12 minutes or until golden brown, stirring frequently.
19. Remove from heat; cool.
20. Melt butter in a medium saucepan over medium heat.
21. Add garlic; cook 2 minutes, stirring frequently.
22. Add 3 tablespoons flour and pepper, stirring with a whisk; cook 30 seconds.
23. Gradually add milk, stirring constantly with a whisk.
24. Cook 5 minutes or until thick and bubbly, stirring constantly with a whisk.
25. Preheat oven to 475°.
26. Roll dough into a 12-inch circle on a floured surface.
27. Place on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal.
28. Crimp edges of dough with fingers to form a rim.
29. Spread milk mixture evenly over dough; top with spinach and onion.
30. Bake at 475° for 20 minutes.
31. Sprinkle evenly with bacon and cheese; bake an additional 5 minutes or until golden brown.
32. Cut pizza into 8 wedges.

Yield: 4 servings (serving size: 2 wedges)