SDT Week – Day 5: Spinach, Bacon & Feta Pizza with Sun-Dried Tomato Sauce
About this pizza . . .
1. I was going to call it a “BLT” pizza, but technically it’s not really a “BLT”, but a “BST” (substituting spinach for lettuce) because lettuce should never ever go in the oven. Ugh.
2. It doesn’t taste like a BLT anyway, but it’s still really good.
3. Did you honestly think I could go a week without throwing bacon into a recipe? Me either. If I did this one again I’d use twice as much (Recipe reflects my bacon gluttony — feel free to use less).
5. If you need a pizza crust recipe, here’s the run-down of the recipes I have on the site.
6. This recipe (and a few of the other ones I posted this week) shows off my tendency to throw baby spinach into whatever I’m making. My kids don’t mind seeing flecks of green in their food, and it’s one of a select few vegetables they’ll eat. Throwing a bit of chopped spinach into something usually doesn’t change the taste or texture that much.
1 lb fresh pizza dough (click here if you need recipe ideas) or enough to make a large pizza
12 slices of bacon, cooked, drained, and crumbled
1/3 cup homemade sun-dried tomato pesto
1/3 cup pizza sauce
2 or 3 handfuls of fresh baby spinach (don’t worry it cooks down a lot)
2 cups of shredded mozzarella cheese (about 8 oz)
2/3 cup feta cheese
Preheat oven to 450 degrees F.
Spread pizza dough out into a rimmed cookie sheet (or round pizza pan, stone, peel or whatever you usually use). Combine pesto and pizza sauce in a small bowl. Spread over stretched pizza dough. Top with fresh spinach, then mozzarella.
Bake for about 10-12 minutes or until the crust is firmed up, but not yet golden brown. Remove pizza from oven and top with crumbled bacon and feta cheese. Return pizza to the oven and bake for another 5-8 minutes or so until crust is golden brown underneath and the cheese is bubbly and browning.
Remove and serve. Makes 1 large pizza.
1. Be sure to put the spinach underneath the cheese because otherwise it gets crispy and dry.
2. You could also use goat cheese instead of the feta. I would have, but I ran out. The feta is nice, too.
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