Served at the 2016 Wild Bacon Wine Trail

1 – 12 inch pizza crust

7 slices bacon, cooked & chopped

2 Tablespoons olive oil, divided

8 ounce spinach

1 large red onion, sliced 1/4­-inch thick

Salt & pepper, to taste

1 teaspoon sugar

1 Tablespoon balsamic vinegar

2 Tablespoons butter

1 large clove garlic, minced

2 Tablespoons flour

3/4 cup milk

6 ounces mozzarella, shredded

2 ounces Parmesan, shredded

 

Pre-heat oven to 475°F. Heat 1 tablespoon olive oil in skillet; add onions, season with salt, sauté 10 minutes. Add sugar; cook until they begin to caramelize, about 5 – 10 minutes longer, adding a few tablespoons of water as needed to prevent them from drying and burning. Stir in balsamic vinegar and cook 1 minute longer, set aside. Prepare pizza crust, brush top with remaining olive oil. In a small saucepan, melt butter; add flour and garlic, cook, stirring constantly, 1 minute. While whisking, pour milk into flour mixture. Season with salt & pepper, bring mixture just to a boil stirring constantly then remove from heat. Spread white sauce evenly over pizza crust. Top with half of the cheeses, then add spinach, bacon & onions. Top with remaining cheese. Bake in pre-heated oven for 11 – 13 minutes or until cheese is melted and crust is golden.

Serve with Adam Puchta Desire

Caramelized Onion Bacon Spinach Pizza, Adam Puchta Winery

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