- Apr 14, 2004
Gluten Free SPINACH CARBONARA PIZZA
1 Bag of Bob’s Red Mill Gluten Free Pizza Crust (takes 20 minutes to rise)
10-12 slices of Bacon – please cook ahead of time
1 pkg (6oz) Fresh Baby Spinach about 8 cups
2 Cloves of Garlic
1-2 oz of FRESH Parmesan Cheese (Purchase in Block)
1 c jarred Alfredo Pasta Sauce (Bertolli w/Parmesan Cheese works great)
¼ tsp Coarsely Ground Pepper
1 8oz pkg of Shredded Mozzarella Cheese
Preheat oven to 425 degrees. Lightly grease stone with brushed olive oil. Roll out dough onto LARGE ROUND BAKING STONE using your fingers, make sure they are wet. Bake 20 minutes or until crust begins to brown; remove pan to cooling rack.
Cook bacon and drain. Chop into ¼” pieces. Place spinach and pressed garlic with Garlic Press into Classic Batter Bowl – microwave on HIGH 2-3 minutes covered. Pour off any moisture. Use Salad Choppers to cut up steamed spinach.
Grate Parmesan Cheese using Micro-plane Adjustable Grater; set aside. Finely Chop ½ of the bacon with the Food Chopper. Add to 1 cup of Alfredo Sauce, add coarsely ground pepper, m ix well.
To assemble pizza – spread sauce to the edges of the pizza. Top with 1 cup of the mozzarella cheese, spinach mixture and remaining bacon. Sprinkle remaining mozzarella cheese, Parmesan cheese and black pepper.
Bake 7-10 minutes or until cheese is melted and golden brown. Remove from oven to cooling rack. Cut using Pizza Cutter and serve using Mini-Serving Spatula or Slice and Serve.