Local Savour ~ A Seasonal, Farmers Market Inspired, and Family Friendly Recipe Website.

Pick Me: Spinach Pesto + Bacon Pizza

by evh on April 4, 2014

Spinach Pesto & Bacon Pizza

Spinach Pesto + Bacon Pizza ~ When you have kids, you have many “events” to attend. Most of these functions include a serving of pizza along with a cake or some cupcakes. Most of the pizza served at these functions is delivered and the parents running the event don’t really have a lot of options to choose from. After 8+ years of this, I can honestly say I am tired of pizza and I am really picky about it should I choose to eat it. Thus, if and when you happen to see a pizza here you will notice it’s not your typical pepperoni or cheese pie –– it’s a little more grown-up and includes some fresh farmers market produce.

This week I was inspired by Kala’s Kuisine Award-Winning Spinach Pesto –– if you are short on time and in the area –– I highly recommend picking some up. In a pinch, you could certainly use that on this pizza but since we ate ours before we could walk in the door (it’s THAT good!) and I had some fresh spinach from Johnson’s Backyard Garden on hand, I made some of my own for this Spinach Pesto & Bacon Pizza. My five year old can be difficult to please at times and if he had his way, he’d want to live off pizza so when serving this to him I was apprehensive. Remember he used to have a “thing” about green things? And he is a pepperoni-only kind of kid. He put on his apron to help me make the pizza and talked about not wanting green stuff to touch his slice. Acting like I didn’t hear him –– we moms are good at tuning out –– I quickly spread the spinach pesto out onto the dough, topped it off with mozzarella cheese and B-A-C-O-N and threw it in the oven before he could repeat himself. He waited, watched through the oven window, and ooh-ed and ahh-ed. Once it was ready, I simply sliced it, let him pick “his” piece, and served it up. He ate it while continuing his ooh’s and ahh’s and then wait for it … asked for a second slice.

Spinach_Pesto_Bacon_Pizza1

Spinach_Pesto_Bacon_Pizza2

Spinach Pesto & Bacon Pizza
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Spinach Pesto & Bacon Pizza
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Ingredients
for the pizza
  • 4 cups fresh spinach
  • 1/2 cup nuts (I used pecans or try walnuts, pine nuts or almonds) chopped
  • 1/4 cup olive oil
  • 1/2 cup parmesan cheese grated
  • 2 cloves garlic peeled & minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 4-6 medium strips cooked bacon
  • 2 cups fresh mozzarella cheese grated
  • 1 ball pizza dough
for the dough
  • 2 1/4 teaspoons (or one packet) active dry yeast
  • 1 1/3 cups warm water
  • 3 1/3 cups all-purpose flour plus extra for rolling
  • 2 Tablespoon olive oil
  • 1 Tablespoon sugar or honey
  • 1/2 teaspoon kosher salt
Servings:
Units:
Instructions
for the pizza
  1. Preheat oven to 350 degrees. Place spinach, pecans, olive oil, parmesan cheese, garlic, salt and pepper into a food processor or blender and mix together until well combined and spinach is completely blended. Roll out or hand toss dough onto a well greased pizza pan. Spread spinach pesto out evenly onto the dough, leaving about 1/2" around the outer edges. Next sprinkle half of the cheese around the pizza, top with crumbled bacon strips and top with the remaining cheese.
  2. Place into the oven and bake for 20-30 minutes. Once slightly golden on the outside and the cheese is fully melted, remove from the oven and serve.
for the pizza dough
  1. In a large mixing bowl, dissolve yeast for 5 minutes in the warm water. Then add flour, olive oil, sugar and salt. Mix until blended and then knead for about 10 minutes either by hand or in your mixer with the dough hook on low. Check dough to see if it's smooth, elastic and not sticking to the bowl. Add a touch more flour if needed to prevent sticking, then transfer dough into a lightly olive oil coated bowl and cover with plastic wrap or towel and place in a warm place. Let rise until doubled in size. About 1 1/2 hours. Dough can be used right away or placed into a plastic bag and refrigerated for up to a week.
Share this Recipe
Powered byWP Ultimate Recipe

 

Previous post:

Next post: