Monday, June 30, 2008

Spinach Pepper Jack Pizza

I found this will surfing the Web one day for fun pizza toppings. Since we started grilling ordinary pepperoni pie will do! This was friggin' fantastic, seriously. I don't think I've ever heard Norm rave about pizza before, but we both were lovin' it the night we made this one. I cut the recipe in half to make one pie. We used a whole wheat pizza dough from Trader Joe's and I add about a cup of chopped mushrooms, about a 1/2 C of chopped onions and a clove of minced garlic to the spinach mixture. and sauteed everything until the mushrooms and onions were soft.

Spinach Pepper Jack Pizza
(Source: msn)
8 slices bacon, cut crosswise into 1/4-inch strips
2 packages (10-ounce) frozen chopped spinach, defrosted, drained, and squeezed dry
3/4 pound pepper-jack cheese, grated (about 3 cups)
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
Two 12-inch store-bought pizza shells, such as Boboli
2 tablespoons olive oil
2 tablespoons grated Parmesan

Heat the oven to 425°. In a large nonstick frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. In a large bowl, combine the bacon, drained spinach, pepper jack, salt and pepper and mix well. Brush the pizza shells with the oil. Divide the spinach mixture evenly between the two pizza shells and sprinkle the Parmesan over the top.

Bake the pizzas directly on the oven rack (for a crisper crust) or on two baking sheets until the cheese is melted, about 10 minutes.

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