Spinach, Caramelized Onion and Bacon Sheet Pan Pizza

Thursday, October 26, 2017

This week's blog is from guest bloggers Lisa Riedl and Anna Schaber from Garnish with Lemon. Lisa and Anna love to entertain and started their blog after years of friends hounding them for recipes and seeking advice about what to serve at parties. Their no-nonsense approach to entertaining has been featured in The Huffington Post, The Kitchn, Today.com and BuzzFeed. Lisa and Anna reside in the Minneapolis-St. Paul area, home to Juicy Lucys, the Mall of America and lots and lots of lakes.

No word elicits more love around this house than pizza (except maybe chocolate). Having a sheet pan pizza recipe in my back pocket is an easy way to deliver everyone’s favorite flavors on a large scale. This Spinach, Caramelized Onion and Bacon Sheet Pan Pizza is no classic pepperoni and cheese combo, though. Its unique, delicious flavor comes from distinct ingredients, including a generous topping of melted Kerrygold Dubliner Cheese

What I love about sheet pan pizza is that you can cut it into smaller pieces to use an appetizer or slice it into large squares for dinner. Hosting a large group? You can easily bake two pans of this pizza at the same time. Just rotate the pans halfway though baking to ensure they cook evenly (especially important if your oven has a hot spot like mine).

 

Tip: Squeeze out as much of the liquid as you can from the defrosted spinach to prevent the pizza crust from getting soggy. 

Feel free to cook the onions and bacon, defrost the spinach and shred the Dubliner Cheese the day before you make the pizza. All will keep in the fridge until you’re ready to use them. Anything to make getting this Spinach, Caramelized Onion and Bacon Sheet Pan Pizza in my belly quicker is a win in my book! 

Spinach, Caramelized Onion and Bacon Sheet Pan Pizza header 1

Spinach, Caramelized Onion and Bacon Sheet Pan Pizza
Ingredients:

Caramelized Onions:

1 tablespoon olive oil

1 tablespoon Kerrygold Unsalted butter

2 large onions, peeled and thinly sliced

1 teaspoon salt

1 teaspoon sugar

3 teaspoons minced garlic

1/4 teaspoon crushed red pepper flakes

Pizza:

1 (1-pound) ball of pizza dough

3/4 cup cooked, chopped bacon

8 ounces frozen chopped spinach, defrosted and squeezed dry

10 ounces Kerrygold Dubliner Cheese, shredded

1/4 cup grated Parmesan cheese

Directions:

To make the caramelized onions: 

Melt the butter and olive oil in a large sauté pan over medium-low heat. Add onions and stir to coat. Cook for 20 minutes, stirring occasionally. Sprinkle the salt and sugar over the onions and continue to cook for another 30 -45 minutes, stirring occasionally. You're looking for a deep, rich brown color. They may start to stick to the pan a little. It's OK if they form a bit of a crust, but don't let them burn. Two minutes before removing the onions from the heat, add the garlic and crushed red pepper flakes and sauté. Remove from heat and set aside to cool. 

To make the pizza:

Preheat the oven to 425°F. Lightly grease a sheet pan. Set aside. 

Roll dough into a rectangle slightly larger than the sheet pan. Place dough on pan, prick with fork in several places and bake for 8 minutes. 

Remove pan from oven and lightly brush top of crust with olive oil. Layer on half of the Dubliner cheese followed by the onions, bacon and spinach. Top with remaining Dubliner and Parmesan cheese.

Bake for another 12-14 minutes or to desired degree of doneness. Remove from oven and allow to cool for 5 minutes before slicing and serving.