Bacon, Tomato & Spinach Pizza

"This is not only economical, it is quick and tasty too!"
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by CIndytc photo by CIndytc
photo by CIndytc photo by CIndytc
Ready In:




  • Preheat oven to 425 degrees. Coat a 12-inch pizza pan with cooking spray. Press dough onto pan.
  • Spread Alfredo sauce over dough, leaving a half-inch border. Sprinkle with 1/2 cup cheese. Top with spinach, tomatoes, and bacon; sprinkle with remaining 1/2 cup cheese.
  • Bake until heated through and cheese is melted and lightly browned, 15-18 minutes.

Questions & Replies

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  1. CIndytc
    Loved it! I used fresh Spinach and thought my hubby would turn up nose when seeing green. He really liked it...Great pizza, made for PAC Spring 2012.
  2. breezermom
    I ate too much! I used less sauce based on other reviewers saying there was too much....I didn't notice it, and think I should have used a bit more....maybe 3/4 cup. I used fresh spinach instead of frozen and just eyeballed the amount. Also I used more cheese, and 5 slices of bacon, but it was thin sliced. I used campari tomatoes, and this was delicious! Again....I ate too much.
  3. megs_
    This was yummy! I followed exactly, using light alfredo sauce and low-fat cheese. It had such great flavor - different too! I think next time I will use less sauce... it got a little messy! BUT GOOD! Thanks for sharing!
  4. Skooch
    Excellent pizza! Left off the bacon (don't care for it on pizza) and added finely minced onions. May try adding sausage next time. Thanks for sharing your recipe!
  5. gailanng
    Well, madam one can never have enough pizza recipes, can they? And I'm looking for a way to un-eat the large amount I've eaten. Made for PRMR.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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