When a delicious combination of sweet, salty, creamy and fresh flavours on a pizza! It’s so good it has you going back for seconds! Definitely a win-win pizza!
IT’S FRIDAY…..IT’S PIZZA NIGHT!! I love this combination of flavours and I know you will too! When cooking onions until they start to caramelize, creating this beautiful golden colour and the best part is the sweetness you get from the onions. This pizza is loaded with garlic, from the tomato sauce to the fresh garlic that’s added with the spinach. Then added fresh spinach and salty smoky bacon with three different types of cheeses, creamy brie, mozzarella and flavourful parmesan cheese.
WHAT YOU WILL NEED FOR THIS PIZZA RECIPE AND TIPS
HOMEMADE DOUGH: this easy recipe requires dry active yeast, sugar, flour, salt, extra virgin olive oil. Also, store-bought pizza dough can be substituted when you are in a crunch.
TOPPINGS: tomato sauce, either a homemade marinara sauce which I tend to use or store bought sauce of your choice.
- caramelized onions
- a smoky butcher’s bacon or slab bacon is what it can be called sometimes, basically it’s a thick cut cured bacon
- baby spinach and I like to use organic but it isn’t necessary, also frozen spinach can be substituted, just make sure you squeeze out all of the water once the spinach thaws
- garlic is added with the spinach
- brie offers a creamy texture
- mozzarella cheese
- Parmesan cheese
- fresh basil for garnishing
- extra virgin olive oil
Homemade pizza is the best! When you have the time to put together a pizza with your favourite toppings or maybe you want to be adventurous and experiment something different and exciting. It is one of those great recipes when you start with base such as the pizza dough, then anything can happen!
HOW TO MAKE THIS DELICIOUS PIZZA RECIPE
Homemade pizza dough should not be intimidating, honestly, it’s as easy as 1-2-3! First, start adding the yeast, water and sugar in the stand mixer. Once the yeast is activated and becomes frothy, add the salt and olive oil, then gradually add flour until the dough comes together and pulls away from the mixing bowl. I like to knead the dough by hand for about 5 minutes until it becomes smooth. Oil a large bowl and add the dough, cover with plastic wrap or towel and allow to double in size, about 45 minutes.
While the dough is rising, using a skillet over medium heat, fry bacon until slightly cripsy, transfer to a plate. Then sauté the onions in the same skillet, until it starts to become golden and caramelize about 30 minutes, transfer to a plate. Add garlic and spinach and cook for 2 minutes, remove from heat.
Preheat oven to 450°F (230C). Spread tomato sauce over dough, then start by adding toppings, caramelized onions, spinach, bacon, brie, mozzarella and Parmesan cheese. Bake for 20 minutes.
Once removed from the oven, drizzle with olive oil and add the fresh basil. Serve while warm and enjoy!!
This dough is not a thick dough that you may be use to, rather it’s a thinner crust that is light and soft in texture. I have made this same dough using partial spelt flour with the regular all purpose flour and thoroughly enjoyed it! I like to use spelt flour whenever possible for a change and the benefits of using a flour that is easier to digest.
STORING
Place any leftover pizza in the refrigerator in an airtight container. I like to use wax paper or parchment paper to lay between the layers. Often I will freeze extra pizza using the same method and it will keep in the freeze for up to 1-2 months.
Caramelized Onion, Bacon and Brie Pizza
Equipment
- stand mixer
- skillet
- pizza pan or baking sheet
Ingredients
Pizza dough: 1 large or 2 small pizzas
- 1 (2¼ tsp) package of dry active yeast
- 1 cup warm water
- 1/2 tsp sugar
- 3 cups flour
- 1 tsp salt
- 2 tbsp extra virgin olive oil
Topping options:
- 2-3 slices of butcher's bacon, sliced
- 1 large onion, sliced
- 1 garlic, crushed
- 2 handfuls of spinach
- 1/2 cup tomato sauce
- 3 oz brie, sliced
- 1/2 cup mozzarella cheese
- 1/4 cup Parmesan cheese
- pinch or two red pepper flakes (optional)
- 1 tbsp extra virgin olive oil
- fresh basil, sliced for garnishing
Instructions
- In a stand-mixer bowl, with a hook attachment, add yeast, water and sugar and whisk with a fork. Allow the mixture to sit for about 5-7 minutes until frothy. Add the salt and extra virgin olive oil.
- At a low speed, gradually add the flour to the yeast mixture, 1 cup at a time, mixing well between additions. Continue adding the flour until the dough starts pulling away from the sides of the bowl and forms into a ball. Remove from the bowl and knead by hand for about 5 minutes.
- Grease a large size bowl with olive oil and place the dough into the bowl, turning it so it is coated with olive oil, and cover it with plastic wrap or a towel, and set it in a warm place, without any drafts for about 45 minutes, until the dough has doubled in size.
- While the dough is rising, using a skillet over medium heat, fry bacon until slightly cripsy, then sauté the onions in the same skillet, until it starts to become golden and caramelize about 30 minutes, transfer to a plate. Add garlic and spinach and cook for 2 minutes, remove from heat.
- Preheat oven to 450°F (230C). Spread tomato sauce over dough, then start adding toppings, caramelized onions, spinach, bacon, red pepper flakes is you like, brie, mozzarella and Parmesan cheese. Bake for 20 minutes.
- Serve with fresh basil and drizzle with olive oil. Enjoy!
