Spinach, Caramelized Onion and Bacon Pizza

Spinach, Caramelized Onion and Bacon Pizza (Adapted from CL)

4 bacon slices, chopped
10 ounces baby spinach
2 cups 1/4" thick sliced onion
2 teaspoons granulated sugar
2 tablespoons butter
2 garlic cloves, minced
3 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
1 cup milk
16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
cornmeal, for dusting
4 ounces fresh grated Parmesan cheese

Preheat oven to 475 degrees with a pizza stone placed on the lowest rack.

In a large skillet, cook bacon over medium heat until crisp. Transfer bacon to a paper towel-lined plate - reserve 2 teaspoons of the drippings and place in a small heat-safe bowl. Add spinach to the skillet and sauté until wilted, about 2 minutes. Transfer spinach to a colander to drain - set aside. Add reserved drippings, onion and sugar to the skillet - cook, stirring often, until golden brown, about 12 minutes. Remove from heat and set aside to cool. Press spinach in the colander with a spoon to release any excess moisture.

In a medium saucepan, melt butter over medium. Stir in garlic and cook until very fragrant, but no color is given to the garlic, about 2 minutes. Whisk in flour and pepper - cook for 30 seconds. Gradually whisk in milk - cook, whisking, until thick and bubbly, about 5 minutes.

Stretch and roll out pizza dough to a rough 13" circle on a lightly floured surface. Sprinkle enough cornmeal to lightly cover a pizza peel and transfer the dough on top. Crimp edges of dough with fingers to form a rim. Scoop the thickened milk mixture onto the dough and spread to an even layer. Scatter the top with the spinach and onion.

Slide the pizza onto the stone and bake until the crust is golden and crisp, about 10 to 15 minutes - remove pizza from the oven and scatter the top evenly with the cheese and bacon. Slide pizza back onto the stone and bake until the cheese has melted, about 3 to 5 minutes. Remove and let cool slightly before serving.

Makes about 4 servings

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