A tangy, salty, slightly sweet pizza with a chewy homemade crust. All it needs is a bit more bacon.
Preheat oven to 450 degrees F.
Spread pizza dough out into a rimmed cookie sheet (or round pizza pan, stone, peel or whatever you usually use). Combine pesto and pizza sauce in a small bowl. Spread over stretched pizza dough. Top with fresh spinach, then mozzarella.
Bake for about 10-12 minutes or until the crust is firmed up, but not yet golden brown. Remove pizza from oven and top with crumbled bacon and feta cheese. Return pizza to the oven and bake for another 5-8 minutes or so until crust is golden brown underneath and the cheese is bubbly and browning.
Remove and serve. Makes 1 large pizza.
Notes:
1. Be sure to put the spinach underneath the cheese, because otherwise it gets crispy and dry.
2. You could also use goat cheese instead of the feta. I would have, but I ran out. The feta is nice, too.
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I made this without the bacon (for health conscious reasons) and it was incredible! I don’t usually like sun-dried tomatoes but they were wonderful in the pesto. Also, I added some caramelized onions.
I didn’t really like the bacon on the pizza, but I LOVED the sun dried tomato pesto! Will definitely make this again sans the bacon.
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candykettle on 6.3.2010
Loved this pizza! We do Friday night Pizza every week and this was a winner. I love the pesto also. I’m going to try all the recipes that include the pesto.