F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Spinach and Pepper-Jack Pizza
© Melanie Acevedo

Spinach and Pepper-Jack Pizza

  • SERVINGS: 4
  • FAST

Though not everyone is wild about spinach, just about everybody eats pizza. So here, mixed with peppery cheese and a bit of smoky bacon, is spinach that the whole world can love. Defrosted frozen spinach is quickest, but if you prefer fresh, sauté it in some of the bacon fat before topping the pizza.

  1. 8 slices bacon, cut crosswise into 1/4-inch strips
  2. 2 10-ounce packages frozen chopped spinach, defrosted, drained, and squeezed dry
  3. 3/4 pound pepper-jack cheese, grated (about 3 cups)
  4. 1/4 teaspoon salt
  5. 1/4 teaspoon fresh-ground black pepper
  6. 2 12-inch store-bought pizza shells, such as Boboli
  7. 2 tablespoons olive oil
  8. 2 tablespoons grated Parmesan
  1. 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.
  2. 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.
  3. 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.
Notes If you want to use fresh spinach, remove the stems and then wash the leaves well and shred them. Cook the spinach in one tablespoon of the bacon fat over moderately high heat until just wilted, about two minutes. Squeeze out the excess liquid and then combine with the other ingredients, as in Step 2. Since fresh spinach cooks down to such a small amount, you will need about three pounds to equal the amount of frozen spinach used here. If you don't mind having less spinach on your pizza, one pound per shell is fine.

Suggested Pairing

This tomato-less pie needs a soft, fruity red with some tannin to balance the richness of the cheese. Choose a basic Australian Shiraz for its plum and cassis flavors with hints of black pepper.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.