Price Chopper Gatherings Gatherings Spring 2018 | Page 27

SPRING 2018 | Fresh Takes: Pizza | 25
CARAMELIZED ONION,
BACON & SPINACH PIZZA
INGREDIENTS
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Pizza dough (see recipe on page 21)
7 slices bacon, cooked and chopped
3 tbsp olive oil, divided
8 oz baby spinach
1 large red onion, ¼-inch sliced
Salt and freshly ground black pepper
1 tsp granulated sugar
1 tbsp balsamic vinegar
2 tbsp butter
1 large clove garlic
2 tbsp flour
3/4 cup milk
6 oz mozzarella cheese, shredded
2 oz Parmesan cheese, finely shredded
DIRECTIONS
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Place a pizza stone in oven and preheat oven to 475°F.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add spinach and saut é just until wilted.
Transfer to several layers of paper towels and squeeze some of the excess liquid from spinach. Set aside.
Add another 1 tbsp olive oil to skillet and set over medium heat. Add onions, season lightly
with salt and saut é 10 minutes. Add sugar and cook until they begin to caramelize, about 5-10
minutes longer, adding a few tbsp water as needed to prevent them from drying and burning.
Stir in balsamic vinegar and cook 1 minute longer, set aside.
Brush top of pizza crust with remaining 1 tbsp olive oil and let rest 10 minutes.
In a small saucepan, melt butter over medium heat. Add flour and garlic and cook, stirring
constantly, about 1 minute. While whisking, slowly pour milk into flour mixture. Season with salt
and pepper to taste and bring mixture just to a boil, stirring constantly, then remove from heat.
Spread white sauce evenly over pizza, leaving edges uncoated. Top with half of the mozzarella
and half of the Parmesan, then add spinach, bacon and onions. Top with remaining half of the
mozzarella and Parmesan. Transfer pizza to preheated pizza stone and bake in preheated oven
8-12 minutes until cheese is melted and crust is golden.