Friday, June 3, 2011

Pizza with Ricotta, Bacon, Spinach and Onion

This pizza is good break from the typical mozzarella-topped pizzas--and it's so delicious!  I was originally going for a BLT-type pizza, but somehow the tomatoes were substituted for onion and I'm not at all sad about that.  The flavors on this pizza are fantastic!  The soft cheese, the crunchy bacon, the caramelized onions--are you hungry yet?  I am!

Pizza with Ricotta, Bacon, Spinach and Onion
(adapted from Smitten Kitchen)
Printable Recipe
Makes 1 large pizza

pizza dough for 1 pizza
1/2 pound bacon, sliced into 1/4 inch strips
1 medium onion, thinly sliced
6 ounces fresh spinach
3/4 cup ricotta cheese
1/2 cup sour cream
1 tablespoon flour
salt and pepper to taste


1) Spread out the pizza dough onto a prepared pan.  Set aside.
2) In a medium skillet, cook the bacon over medium heat until the bacon crisps up. Remove with a slotted spoon and drain on paper towels.  Set aside.
3) Add onion to bacon grease in skillet and cook, stirring occasionally, until softened and onions begin to caramelize, 7 to 10 minutes, and then remove from heat.  Set aside.
4) While onions are cooking, place about one inch of water into a medium-sized pot.  Bring water to a boil and then add spinach and salt to taste.  Cook spinach until tender, about 5 minutes.
5) Drain spinach in a colander, squeezing out as much excess water as possible by pressing the spinach with a spoon or squeezing the spinach in a towel.  Transfer the spinach to a cutting board and finely chop.  Set aside.
6) In a medium-sized bowl, whisk together the ricotta cheese and sour cream with flour; season with salt and pepper.  Whisk until smooth.
7) Spread the ricotta cheese mixture over the pizza dough within 1/4 inch of the edge. Sprinkle with the bacon, onion and spinach.
8) Bake at 425 degrees for about 10 minutes, or until the crust is golden brown.  Enjoy!

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