Lately, I’ve had this uncanny feeling of repeatedly skirting disaster, almost as if I’ve developed a superpower for dodging life’s curveballs. Over the festive Christmas season, our house was bustling with 23 relatives, a perfect breeding ground for various seasonal bugs. Yet, miraculously, I emerged unscathed. Just last week, my daughter Charlotte was down with a fever and chills for two consecutive days. And still, I remained perfectly fine, not even a hint of a sniffle. While this streak of good health is certainly appreciated, it’s also making me increasingly nervous. It feels like I’m accumulating an unusual amount of good fortune, and I can’t shake the feeling that life might soon decide to balance the scales.
This sentiment echoes my feelings about the arrival of our baby boy, due in just twelve weeks. Can you believe it? Twelve weeks! Time has truly flown by. With Charlotte, I feel incredibly lucky; she’s been an absolute dream. She started sleeping through the night at four months and continues to do so. She’s incredibly well-behaved, rarely makes a fuss, and is generally a good eater. She plays beautifully with other children and, to top it all off, she’s utterly adorable. It’s almost unsettling how easy she’s made motherhood feel. This makes me wonder if my second child will be the universe’s way of showing me what parenting is really like. Am I destined for a colicky baby who screams for three months straight, or a wild toddler who transforms my home into a permanent disaster zone? I can practically feel the karma making its grand entrance.
Perhaps it’s this anticipation of life’s impending “reality check” that makes me appreciate simple pleasures, like this incredible pizza, even more. This isn’t just any pizza; it’s a culinary masterpiece that brings a sense of comfort and indulgent joy, reminding me that some good fortunes are truly meant to be savored. This particular recipe for Spinach, Bacon, and Feta Pizza with Sun-Dried Tomato Sauce is an absolute favorite in our household, and for countless reasons.
First and foremost, it’s a pizza that truly understands and celebrates the magnificence of bacon. There’s no skimping here:
We’re talking about a generous twelve slices of crispy, savory bacon for one large pizza. That’s the kind of dedication to flavor I can get behind! Each bite delivers that irresistible smoky, salty crunch that perfectly complements the other ingredients. It’s truly a bacon lover’s dream, elevated to pizza perfection.
Then, there’s the feta cheese. Hello, tangy goodness! Anything graced with feta instantly becomes extraordinary in my book. Its distinctive salty, piquant flavor cuts through the richness of the bacon and adds a vibrant, creamy texture that truly sets this pizza apart. It’s not just a topping; it’s a flavor enhancer that makes every mouthful a delightful experience.
And can we take a moment to appreciate the sun-dried tomato sauce? This isn’t your average pizza base. The sun-dried tomato pesto, combined with traditional pizza sauce, creates a deep, complex flavor profile that is both unique and incredibly delicious. It adds a wonderful sweetness and umami without being overly rich or “weird.” It’s a sophisticated twist that elevates the entire dish, making it feel gourmet yet entirely approachable. This homemade sun-dried tomato sauce is truly a game-changer, transforming a simple pizza into an unforgettable meal.
The Unexpected Health Boost: Spinach in Disguise
And of course, we cannot forget the spinach. I like to affectionately call this the “green smoothie” of pizzas. Why? Because you absolutely cannot taste the spinach, yet you feel incredibly virtuous and healthy as you pile generous handfuls onto your dough. It wilts down beautifully, adding a subtle earthiness and a boost of nutrients without altering the dominant, delicious flavors. This clever addition is precisely why I’m proudly sharing this bacon-covered pizza recipe in January—because it’s so deceivingly healthy. It’s the perfect way to sneak in some greens while indulging in a truly satisfying meal. Enjoy this incredible blend of flavors that promises to become a new family favorite!
Irresistible Spinach, Bacon, & Feta Pizza with Homemade Sun-Dried Tomato Sauce
Crafting your own gourmet pizza at home is an incredibly rewarding experience, offering flavors and freshness that simply can’t be replicated by takeout. This recipe, adapted from Perry’s Plate, brings together an exciting blend of savory bacon, tangy feta, and a rich sun-dried tomato sauce, all balanced with a generous helping of spinach. It’s perfect for a cozy family dinner or entertaining friends, guaranteed to impress every palate.
Source: Perry’s Plate
Ingredients for Your Gourmet Pizza:
1 lb fresh pizza dough, or enough to make one large pizza* (homemade or good quality store-bought)
12 slices of premium bacon, cooked until crispy, drained well, and then crumbled or chopped
1/3 cup rich homemade sun-dried tomato pesto (recipe detailed below)
1/3 cup your favorite traditional pizza sauce
2 to 3 generous handfuls of fresh baby spinach (don’t worry, it cooks down significantly)
2 cups of freshly shredded mozzarella cheese (approximately 8 oz), for optimal melting
2/3 cup crumbled feta cheese, for that perfect tangy kick
Step-by-Step Pizza Perfection:
1. Prepare Your Oven: Preheat your oven to a blazing 450 degrees F (230 degrees C). A hot oven is key to a crispy crust and perfectly melted cheese.
2. Dough Preparation: Gently stretch or roll your pizza dough out onto a rimmed cookie sheet, a round pizza pan, a preheated pizza stone, or whatever pizza-making surface you typically use. Ensure the dough is evenly spread to prevent thin or thick spots.
3. Craft the Signature Sauce: In a small bowl, combine the homemade sun-dried tomato pesto with the traditional pizza sauce. Mix thoroughly until well blended. This combination creates a sauce with incredible depth and flavor. Evenly spread this exquisite sauce over your stretched pizza dough, leaving a small border for the crust.
4. Layer the Greens and Cheese: Generously top the sauced dough with the fresh baby spinach. Don’t be shy; it will reduce in volume as it bakes. Next, evenly sprinkle the shredded mozzarella cheese over the spinach. The mozzarella will create a beautiful, gooey base.
5. Initial Bake: Carefully transfer your pizza to the preheated oven. Bake for approximately 10-12 minutes. The goal here is to firm up the crust and start melting the mozzarella, but you don’t want the crust to be fully golden brown yet. It should still be light in color underneath.
6. Add Bacon and Feta: Remove the pizza from the oven. Now, it’s time for the stars of the show! Evenly scatter the crispy crumbled bacon and the crumbled feta cheese over the semi-baked pizza. The initial bake prevents the toppings from sinking too much.
7. Final Bake: Return the pizza to the oven for another 5-8 minutes, or until the crust achieves a beautiful golden brown color underneath, and the cheeses are bubbling, slightly browned, and utterly irresistible. Keep a close eye on it to prevent over-browning.
8. Serve and Savor: Carefully remove the hot pizza from the oven. Let it rest for a minute or two before slicing and serving. This allows the cheese to set slightly, making for cleaner cuts. Makes one large, incredibly delicious pizza that is sure to be a crowd-pleaser.
Homemade Sun-Dried Tomato Pesto: The Secret Weapon
This vibrant sun-dried tomato pesto is not only incredibly flavorful but also surprisingly easy to make. It’s the secret ingredient that truly elevates this pizza, offering a robust, sweet, and tangy base that perfectly complements the bacon and feta. Making it from scratch allows you to control the freshness and intensity of the flavors, and you’ll likely have extra for future culinary adventures!
Source: (very slightly adapted from Perry’s Plate)
Pesto Ingredients:
1 8.5 ounce jar oil-packed sun-dried tomatoes (don’t discard the oil!)
1 cup freshly shredded Parmesan or Romano cheese, for a nutty, salty kick
1/3 cup pine nuts, for richness and texture
Pesto Preparation:
1. Drain the Tomatoes: Drain the sun-dried tomatoes in a colander, placing a bowl underneath to carefully preserve the flavorful oil. This oil is precious and will be used later to achieve the perfect pesto consistency and flavor.
2. Toast the Pine Nuts: Spread the pine nuts in a single layer on a baking sheet. Bake at 350˚F (175˚C) for about 3 minutes. Stir them gently, then continue baking and stirring in 1 or 2-minute intervals until they are lightly toasted and have turned a beautiful golden color. Alternatively, you can toast them in a dry pan on the stovetop over medium heat, stirring constantly, for a quicker method. Keep a close eye on them, as pine nuts can burn quickly.
3. Blend the Pesto: Combine the drained sun-dried tomatoes, the shredded cheese, and the toasted pine nuts in a food processor. Pulse the ingredients until they are thoroughly combined and finely chopped. Scrape down the sides of the bowl as needed.
4. Achieve Perfect Consistency: With the food processor running, slowly drizzle in some of the reserved oil from the sun-dried tomatoes. Pulse again until the pesto reaches your desired smooth consistency. Add as much oil as you need; I typically find 1 or 2 tablespoons suffice for a rich, spreadable texture. Taste and adjust seasonings if necessary, though the sun-dried tomatoes and cheese usually provide ample flavor.
This recipe yields about 2 1/2 cups of delicious pesto. You won’t need all of it for a single pizza. The good news is, homemade pesto freezes beautifully! I often combine my leftovers with a little extra pizza sauce and store it in an airtight container in the freezer. This way, you’ll have a ready-made sauce for your next homemade pizza night, or for tossing with pasta, spreading on sandwiches, or even stirring into scrambled eggs. Yum!
Tips for the Best Homemade Pizza Experience:
- Dough Quality: While homemade pizza dough is fantastic, don’t hesitate to use a good quality store-bought dough from your local grocery store or pizzeria. Allow it to come to room temperature before stretching for easier handling.
- Crispy Crust Secret: For an extra crispy crust, preheat your pizza stone or baking steel in the oven for at least 30-60 minutes before placing the pizza on it. This ensures an even, high heat directly on the dough.
- Don’t Overload: While tempting to pile on the toppings, remember that too many can make the pizza soggy. Stick to the recommended quantities for the best results.
- Customize Your Flavors: Feel free to experiment! A sprinkle of red pepper flakes can add a subtle heat, or a dash of fresh basil after baking can brighten the flavors even more.
Serving Suggestions:
This Spinach, Bacon, and Feta Pizza with Sun-Dried Tomato Sauce is a meal in itself, but it pairs wonderfully with a simple, crisp green salad tossed with a light vinaigrette. A glass of your favorite red wine, such as a Chianti or Pinot Noir, would also complement the rich flavors beautifully. Prepare this pizza for your next family dinner, game night, or a cozy evening in, and prepare for rave reviews!