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
