This pizza just might be the all time favorite dinner option in my house right now…it’s a huge treat when I make it because the flavor combo is totally AMAZING. I mean, pizza in any form is pretty darn good, but this version featuring crispy bacon, garlicky spinach, caramelized red onions and a creamy bechamel sauce elevates it to another level altogether.
Your will swoon the first time you try this…..seriously.
I don’t make bacon very often because there’s usually only two of us and I won’t eat more than a piece or two, but I made a batch on Sunday for breakfast and set some aside for this recipe. It was spectacular (as always) so I thought I would share with you. Enjoy!!
I adapted my version from this recipe at Cooking Classy.com
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Print Recipe
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Print Recipe
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| Servings |
| 2-4People |
| Servings |
| 2-4People |
- 2-4 individual Naan breads
- 6-8 slices bacon cooked and chopped
- 3 tble olive oil divided
- 9 oz bag of baby spinach
- 8 cloves garlic diced, divided
- 1 large red onion sliced
- kosher salt
- freshly ground pepper
- 1 tsp sugar
- 1 tble balsamic vinegar
- 2 tble butter
- 2 tble flour
- 3/4 cup milk
- 1-2 cups mozzarella provolone blend shredded
- 1/2 cup pecorino romano cheese
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Ingredients
Servings: People
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- Preheat oven to 425 degrees
- Heat 1 tble olive in a large skillet over medium heat. Add 6 cloves of diced garlic and saute for a minute or two.
- Add bag of spinach. Mix to coat spinach leaves with olive oil and garlic and add kosher salt and a few good grinds of pepper. Once spinach is wilted, remove from pan and place on a plate covered with a paper towel to soak up the extra liquid.
- Add another tablespoon of olive oil to your pan and add your sliced onions. Saute for about 10 minutes. Add sugar and cook until they begin to caramelize, about 5-10 minutes more. Add balsamic vinegar and cook for 1 more minute. Remove from heat.
- Place Naan breads on cookie sheet face down and brown for 3-5 minutes depending on how crispy you like your crust.
- Meanwhile, melt butter in a small saucepan. Add garlic and flour and cook, stirring constantly for a minute or two. Slowly add milk while whisking the flour mixture. Season with kosher salt and pepper to taste and bring to a boil while stirring. When sauce has thicken up nicely, remove from the heat.
- Flip over your Naan bread and spread the bechamel sauce over them. Sprinkle with your mozzarella - provolone blend, then top with spinach, caramelized onions, bacon and a little more cheese blend plus pecorino romano.
- Place pizzas in the oven and bake until cheese is melted and the crust is as crispy as you like it, usually about 10 minutes.
This recipe tops 1 regular sized (12") pre-made pizza crust or 2-4 individual crusts or Naan breads, depending on how high you like your toppings piled up. We probably overdid the toppings on this batch. 🙂
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