Errrrmagosh. This pizza.
I don’t know how to fully express my love.
Also, do you even know how long it’s been since I shared a recipe with bacon? Um. Too long. That’s how long.
It actually got so bad over here in bacon land that when I pulled some from my fridge a week or so ago, it was, like… rotting. Not rotting, but it was done. Gone. Had kicked the bucket. That rarely happens to me.
I think it just got lost in my fridge. The state of affairs in my fridge is another sad story. We recently had to get a new fridge and two weeks in I’m already destroying it. I need a game plan. One that probably involves clorox.
The only action that bacon has been getting in my house lately has been at breakfast. Well, also at dinner because I keep making eggs for dinner. But my pizzas and salads had been sorely lacking. It’s all changed now though. Back to normal up in here.
It’s no secret that I’m a major fan of white pizza given my lack of tomato sauce love. Yes, sometimes I want REAL pizza, plain regular old pizza. But most times I want nutso pizza, good white pizza, pizza with tons of cheese and zero red sauce. I’ve been eating white pizza since I was a kid because my parents have always loved it – it has even inspired me to make white pizza dip and white pizza lasagna. So pinspired? Ew, is that a thing?
Oh so good. No, really. Those recipes could leave me to die happy.
But do you know how bad my vegetable loathing was? Back in the day, I wouldn’t even eat the tomatoes on a white pizza. I’d peel them off and throw them on my mom’s plate, then proceed to consume my dinner of bread covered in garlic and cheese. Normal. Totally normal.
Not gonna lie here: I decided to make this pizza after a loooong post-Christmas shopping day a few weekends ago, when we just happened to find ourselves at CPK and the girl sitting next to me ordered this. I didn’t order it, which I instantly seemed to regret. The combo sounded intensely delicious to me and therefore appeared in my kitchen.
Because my tastebuds rule my world.
1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt
6 slices thick-cut bacon
8 ounces fresh spinach
2 garlic cloves, minced
1 tablespoon olive oil
1/2 cup ricotta cheese
1 cup freshly grated provolone cheese
1/3 cup freshly grated mozzarella cheese
1/3 cup freshly grated fontina cheese
1/4 cup freshly grated parmagiano-reggiano cheese
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.)
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.
Can you take the cheese?!