For some reason I have been craving soy bacon a lot in the past few days. Last night we watched the movie Syriana, and they were making fun of soy bacon, and it made me want it even more. So tonight for dinner we had some pizza that traditionally would use normal bacon but I used soy bacon. Because, unlike what my dad thinks, I do not eat meat (which includes bacon).
I did follow the recipe as written, including making the dough from scratch. It's a simple recipe and I had no problems with it. With the bacon, instead of sauteeing the bacon and then the spinach, I just started with the spinach and carried on with the recipe. Later on, I microwaved the veggie bacon and added it to the pizza when it was needed.
We really liked this a LOT. It made me happy and satisfied my craving. The garlicky sauce is delicious. I plan to try to take the leftovers for lunch/dinner tomorrow. We'll see how well that turns out! This is a definite make-again though. It's time consuming, but worth it!
I will put the original meaty recipe in but you can sub soy bacon like we did if you so desire.
Spinach, Caramelized Onion, and Bacon Pizza
Cooking Light, April 2003
1 cup bread flour, divided
1 cup warm water (100° to 110°)
1 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 3/4 cups all-purpose flour, divided
1/2 teaspoon salt
4 bacon slices, chopped
1 (10-ounce) package fresh spinach
2 cups (1/4-inch-thick) sliced onion
2 teaspoons sugar
1 tablespoon butter
2 garlic cloves, minced
3 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
1 cup 2% reduced-fat milk
1 tablespoon cornmeal
1 cup (4 ounces) grated fresh Parmesan cheese
To prepare dough, lightly spoon the bread flour into a dry measuring cup, and level with a knife. Combine 1/2 cup bread flour, warm water, 1 teaspoon sugar, and yeast, stirring with a whisk. Let stand 15 minutes.
Lightly spoon 1 1/2 cups all-purpose flour into a dry measuring cup; level with a knife. Combine 1 1/2 cups all-purpose flour, 1/2 cup bread flour, and salt in a large bowl, stirring with a whisk.
Make a well in center of mixture. Add yeast mixture to flour mixture; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 20 minutes.
To prepare topping, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon aside. Add spinach to drippings in pan; sauté 2 minutes or until wilted. Place spinach in a colander, pressing until barely moist. Add onion and 2 teaspoons sugar to pan; cook 12 minutes or until golden brown, stirring frequently. Remove from heat; cool.
Melt butter in a medium saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add 3 tablespoons flour and pepper, stirring with a whisk; cook 30 seconds. Gradually add milk, stirring constantly with a whisk. Cook 5 minutes or until thick and bubbly, stirring constantly with a whisk.
Preheat oven to 475º.
Roll dough into a 12-inch circle on a floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray adn sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Spread milk mixture evenly over dough; top with spinach and onion.
Bake at 475° for 20 minutes. Sprinkle evenly with bacon and cheese; bake an additional 5 minutes or until golden brown. Cut pizza into 8 wedges.
Yield: 4 servings