Pepper-Jack & Spinach Pizza Pie

I love this pretty little pizza, not just for its amazing flavors but also for how quick it is to put together. I am not a big fan of tomato sauce on pizza so this pizza is one of my favorites. The pepper-jack cheese is wonderful! I use fresh spinach; if you want to use fresh spinach, remove stems, wash well and tear into large pieces. Saute the spinach in some of the bacon fat until it begins to wilt. Squeeze dry and combine with the other ingredients, as indicated in step two. Approximately three pounds of fresh spinach will equal the amount of frozen spinach used here, but if you don't mind a pie with less spinach then one pound will suffice. WINE: A nice Australian Shiraz with its plum and blackcurrant flavors and its slight whisper of black pepper is a great accompaniment for this cheesy pizza.

• Ready In: 25 mins
• Serves: 4
• Yields: 2 12 inch pizzas

Ingredients

• 10  slices bacon, cut crosswise into 1/4-inch strips
• 2 (10 ounce) packages frozen chopped spinach, defrosted, drained, and squeezed dry (see note in description if you wish to use fresh spinach)
• 2 1⁄2 cups monterey jack pepper cheese, shredded
• 1⁄4 teaspoon fresh ground black pepper
• 2 (12 inch)  store-bought  prepared pizza crust, such as Boboli
• 2  tablespoons olive oil
• 4  tablespoons  grated parmesan cheese or 4  tablespoons  grated asiago cheese

Directions

1. Preheat oven to 425 degrees. Cook bacon in a large frying pan until crisp. Drain on paper towels.
2. In a large bowl, thoroughly mix the bacon, spinach (drain well), cheese, and pepper. Brush pizza crust with olive oil. Spread the spinach mixture evenly on both crusts and sprinkle with Parmesan.
3. Bake the pizzas on a pizza stone (crispier crust) or on two baking sheets until the cheese has melted, approximately 10 minutes.