Tuesday, March 3, 2009

Spinach, Caramelized Onion, and Bacon Pizza

from CookingLight
You might never guess that this gourmet pizza is fiscally modest. Its cooking techniques render it rich: A tender homemade crust is topped with a garlic-enhanced white sauce, which is then embellished with fresh sautéed spinach, caramelized onions, bacon, and Parmesan.


4 servings (serving size: 2 wedges)

* 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 fresh Parmesan cheese

To prepare dough, lightly spoon the bread flour into a dry measuring cup, and level with a knife. Combine 1/2 cup bread flour, warm water, 1 teaspoon sugar, and yeast, stirring with a whisk. Let stand 15 minutes.

Lightly spoon 1 1/2 cups all-purpose flour into a dry measuring cup; level with a knife. Combine 1 1/2 cups all-purpose flour, 1/2 cup bread flour, and salt in a large bowl, stirring with a whisk.

Make a well in center of mixture. Add yeast mixture to flour mixture; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 20 minutes.

To prepare topping, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon aside. Add spinach to drippings in pan; sauté 2 minutes or until wilted. Place spinach in a colander, pressing until barely moist. Add onion and 2 teaspoons sugar to pan; cook 12 minutes or until golden brown, stirring frequently. Remove from heat; cool.

Melt butter in a medium saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add 3 tablespoons flour and pepper, stirring with a whisk; cook 30 seconds. Gradually add milk, stirring constantly with a whisk. Cook 5 minutes or until thick and bubbly, stirring constantly with a whisk.

Preheat oven to 475º.

Roll dough into a 12-inch circle on a floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray adn sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Spread milk mixture evenly over dough; top with spinach and onion.

Bake at 475° for 20 minutes. Sprinkle evenly with bacon and cheese; bake an additional 5 minutes or until golden brown. Cut pizza into 8 wedges.

Nutritional Information
Calories: 529 (29% from fat)
Fat: 17.3g (sat 9.3g,mono 5.9g,poly 1g)
Protein: 26g
Carbohydrate: 71.4g
Fiber: 4.4g
Cholesterol: 39mg
Iron: 6.3mg
Sodium: 981mg
Calcium: 503mg

by: myrecipes.com
Photo: Randy Mayor


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