Bacontomatospinachpizza Recipes

Steps:

• Cook spaghetti according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute tomatoes in drippings until tender. Drain spaghetti; stir into skillet. Add the spinach, bacon, vinaigrette, salt and pepper; heat through. Sprinkle with cheese.

Steps:

• Preheat oven to 450°. Place crust on an ungreased baking sheet. Spread with sauce; top with 1/2 cup cheese, spinach and bacon. Sprinkle with remaining cheese. Bake until cheese is melted, 8-10 minutes.

Steps:

• Preheat oven to 425 degrees. Coat a 12-inch pizza pan with cooking spray. Press dough onto pan.
• Spread Alfredo sauce over dough, leaving a half-inch border. Sprinkle with 1/2 cup cheese. Top with spinach, tomatoes, and bacon; sprinkle with remaining 1/2 cup cheese.
• Bake until heated through and cheese is melted and lightly browned, 15-18 minutes.

Steps:

• For the dough: Combine the water, yeast and sugar in a stand mixer fitted with the dough hook and let it bloom until bubbly, about 5 minutes. Add the flour, salt and 1 tablespoon corn oil and mix on medium-low for 5 minutes. Add the remaining tablespoon oil to a 12-inch cast-iron or heavy oven-safe skillet and paint it with a brush all over and up the sides. Place the dough in the center of the skillet and cover in plastic wrap. Let rise until doubled in size, for up to 2 hours.
• For the pizza: Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
• Arrange the bacon slices on the lined sheet tray and bake until slightly crisp but still soft in the middle, 5 to 8 minutes. Let cool, then cut into 1-inch strips. Set aside until ready to use.
• Turn the oven up to 500 degrees F.
• Press the dough down lightly in the skillet until it reaches the edge. (If the dough is being temperamental and not stretching, cover with plastic wrap and let it chill out for 10 minutes to let the dough relax, then press it to the edge.) Ladle a layer of sauce on the dough and evenly spread to the edge. Now it's cheese-shingling time! Start around the edge, letting the cheese go up the inside wall of the skillet and then covering the middle so there is one even layer of cheese on the pizza. Top with an even sprinkling of pineapple and bacon.
• Bake the pizza until both the cheese crust around the edge is golden brown and the toppings are nicely charred and bubbling, 20 to 30 minutes. I like using a fish spatula to gently and carefully lift a portion of the crust to peek underneath and see if it is getting super golden brown. You may need to move the skillet to the top rack or bottom rack depending on whether the top or bottom crust chars first. Let the pizza cool for 10 minutes. Slice and serve!

Steps:

• In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
• In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
• Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
• Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
• Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

Steps:

• Preheat oven 375 degrees F (190 degrees C).
• Place bacon in a large skillet over medium heat. Fry bacon until crisp. Drain on paper towels.
• Crumble bacon into a medium-size mixing bowl. Mix in bell pepper, tomatoes, and basil. In a separate small bowl, combine mayonnaise and garlic.
• Roll pizza crust into a 12x15 inch rectangular baking sheet. Spread the mayonnaise mixture evenly over the crust. Sprinkle the bacon mixture over the mayonnaise, and top the entire pizza with cheese.
• Bake 18 to 20 minutes or until the top is bubbly and the crust is golden brown. Cool and cut the pizza into 24 squares.

Steps:

• Top pizza with bacon and tomatoes.
• Bake pizza as directed on package.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add garlic to reserved drippings in skillet; cook and stir 1 min. Add tomatoes and dressing; cook and stir 2 min. or until heated through.
• Place spinach in colander. Pour pasta with cooking water over spinach; drain well. Add to tomato mixture in skillet; mix lightly.

Steps:

• Heat gas or charcoal grill. In 10-inch skillet, cook bacon over medium heat, stirring frequently, until crisp. Drain on paper towel; set aside.
• Spread cheese evenly on pizza crusts. Top with tomato and bacon. Drizzle with oil.
• Place pizzas on grill over low heat. Cover grill; cook 4 to 8 minutes or until bottoms are deep golden brown and toppings are warm. Sprinkle basil over pizzas. Cut each into 8 wedges.

Steps:

• Preheat oven to 450°F Place the unbaked pizza crust on an ungreased nonstick pizza pan.
• Spread the pizza sauce over the crust, leaving a 1-inch border around the rim.
• Sprinkle with half of the cheese.
• Arrange the Canadian bacon on top of the cheese, covering evenly.
• Top with mushroom slices and bell pepper rings.
• Sprinkle evenly with oregano, basil, and red pepper flakes.
• Top with remaining cheese.
• Bake for 13 to 15 minutes, until the crust is crisp and the cheese is melted and browned.