White Pizza with Spinach and Bacon
User Reviews
5
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Prep Time
2 hrs
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Cook Time
30 mins
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Servings
1 pizza, serves 2-4
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Course
Main Course
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Cuisine
Italian
White Pizza with Spinach and Bacon
Description
The pizza dough begins by proofing active dry yeast in warm water with honey and olive oil until foamy. Flour and salt are incorporated, and the dough is kneaded on a floured surface until smooth and elastic. The dough then rises in an oiled bowl until doubled in size. After punching down, it is formed into the desired pizza shape and rests briefly before baking. This yields a tender yet crisp crust.
The pizza topping layers include cooked thick-cut bacon, fresh spinach sautéed with minced garlic in olive oil, and a blend of ricotta, provolone, mozzarella, fontina, and Parmesan cheeses. These cheeses melt together creating a creamy, rich topping with varied textures from the different cheeses. The bacon adds smoky saltiness, and the spinach offers a bright, earthy balance. Baking at 375°F ensures the dough crisps nicely while the toppings meld perfectly.
This pizza serves about three to four people and can be enjoyed as a main meal accompanied by a simple salad or soup. The earthy and savory toppings make it suitable for a casual dinner or a gathering where flavorful, cheesy pizza is desired. Preparing the dough ahead can simplify the process.
Ingredients
dough
- 1 1/8 cups water warm
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
pizza
- 6 lices Bacon thick-cut
- 8 ounces spinach fresh
- 2 garlic minced, cloves
- 1 tablespoon olive oil
- 1/2 cup ricotta cheese
- 1 cup provolone cheese freshly grated
- 1/3 cup mozzarella cheese freshly grated
- 1/3 cup fontina cheese freshly grated
- 1/4 cup Parmesan Cheese freshly grated
Instructions
dough
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
- Preheat oven to 375 degrees. (Sometimes I use a pizza stone and heat my oven to 450 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 375 degrees.)
pizza
- Heat a large skillet over medium heat and add the bacon. Cook just until the fat has rendered – you don’t want the bacon too crispy because it will cook more in the oven. Remove the bacon from the skillet and reduce the heat to low. Add the spinach and the garlic, stirring well. Cook until the spinach is wilted.
- Brush the pizza dough with the olive oil. Cover it with scoops of the ricotta cheese, then evenly spread the remaining cheeses over top. Add on the spinach and the bacon. Place in the oven and bake for 25-30 minutes, until cheese and crust is golden and bubbly.
User Reviews
Overall Rating
5
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