Sweet caramelized onions and smokey bacon in a bed of ricotta and pesto spread over a whole wheat pizza crust.
Double batch of flaxseed pizza dough
2 tbsp butter
1 tbsp brown sugar
1 red onion, thinly sliced
8 pieces turkey bacon, diced
2 cups packed fresh chopped spinach or whole baby spinach
1 cup mushrooms, sliced
1/3 cup ricotta
3 tbsp pesto
2 cups mozzarella cheese, shredded
Over medium heat, melt butter in a skillet. Add brown sugar and onion and stir. Cook, stirring frequently, until onions have caramelized, about 10 minutes. Add turkey bacon and cook for another 5 minutes. Add mushrooms and spinach and cook until spianch has wilted, about 1-2 minutes. Remove from heat and set aside.
Roll out pizza dough and place on a greased baking sheet (sprinkled with cornmeal if desired). In a small bowl mix ricotta and pesto. Spread ricotta mixture over the pizza dough. Top with onion and bacon mixture. Sprinkle with mozzarella cheese. Bake at 425F for 15 minutes.
I enjoyed this pizza a lot. The sweet and smokey flavours worked so nicely together. Tony thought it was good too and ate all of his, although he was talking on the phone through the whole meal so I didn’t get a whole lot of feedback from him. Yes I did think that was a little rude, but in his defense he just got a new iphone and it’s pretty cool. Cole said he didn’t like it, but he did scoop off all the topping and ate that. I’m starting to get the sense that he doesn’t like pizza crust! Bennett is a total carb fiend so he gobbled up his whole pizza with no complaints.
I can’t believe it’s Monday again already! That means it’s menu planning time.
Tuesday: White Chili Casserole (leftovers from the freezer)
Wednesday: Cheeseburgers and Yam Fries
Thursday: Pizza Pancakes
Friday: Chicken Spring Rolls
Saturday: Butternut Squash Ravioli
Sunday: Sticky Chicken with broccoli and rice
Monday: Potato Leek Soup
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