Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 599.21 Kcal (2509 kJ) | ||
| Calories from fat | 170.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.93g | 29% | |
|---|---|---|---|
| Cholesterol | 37.25mg | 12% | |
| Sodium | 662.16mg | 28% | |
| Potassium | 431.19mg | 9% | |
| Total Carbs | 84.83g | 28% | |
| Sugars | 7.21g | 29% | |
| Dietary Fiber | 4.59g | 18% | |
| Protein | 20.92g | 42% | |
| Vitamin C | 7.5mg | 13% | |
| Iron | 2.4mg | 13% | |
| Calcium | 213.2mg | 21% | |
| Amount Per 100 g | |||
| Calories | 184.6 Kcal (773 kJ) | ||
| Calories from fat | 52.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.83g | 29% | |
|---|---|---|---|
| Cholesterol | 11.48mg | 12% | |
| Sodium | 203.99mg | 28% | |
| Potassium | 132.84mg | 9% | |
| Total Carbs | 26.13g | 28% | |
| Sugars | 2.22g | 29% | |
| Dietary Fiber | 1.41g | 18% | |
| Protein | 6.44g | 42% | |
| Vitamin C | 2.3mg | 13% | |
| Iron | 0.7mg | 13% | |
| Calcium | 65.7mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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