Bacon, Tomato & Spinach Pizza
"This is not only economical, it is quick and tasty too!"
photo by alenafoodphoto
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 (16 ounce) package frozen pizza dough, thawed
- 1 cup alfredo sauce
- 1 cup shredded mozzarella cheese
- 1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
- 2 plum tomatoes, thinly sliced
- 4 slices cooked bacon, cut into 1-inch pieces
directions
- 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.
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Reviews
-
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. -
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. -
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!
-
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! -
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.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
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!!
