Creamy Spinach and Bacon Pizza
Mushroom Sauce

Indulge in a gourmet white pizza featuring a velvety mushroom cream base, tender spinach, and savory bacon, topped with toasted pine nuts and Parmesan.

Ingredients

• 1 ball pizza dough
• 12 cup mushroom white sauce
• 200 g shredded mozzarella cheese
• 100 g spinach
• 4–6 slices raw bacon
• 2 cloves garlic
• 1 tbsp pine nuts
• 20 g Parmesan cheese

Instructions

1. 1Flatten the dough

   

   Place the pizza dough ball on a lightly floured marble surface. Use the pads of your fingers and palms to press down firmly from the center outward, creating a flat and even disk. This initial flattening helps distribute the air bubbles and prepares the dough for stretching.

   Tip: Avoid pressing the very outer edge of the dough if you want a thicker, airier crust (cornicione) after baking.
2. 2Stretch and expand the dough

   

   Carefully lift the dough and use the back of your hands to stretch it gently. Rotate the dough as you pull it vertically, allowing its own weight to help expand it into a large, thin circle. Continue until the dough reaches your desired diameter and thickness.

   Tip: If the dough is too elastic and keeps shrinking back, let it rest for a few minutes to allow the gluten to relax before you continue stretching.
3. 3Spread the mushroom sauce

   

   Ladle the creamy mushroom white sauce onto the center of the pizza base. Using the back of a spoon, spread the sauce in a smooth spiral motion toward the edges, leaving about an inch of dough uncovered for the crust.

   Tip: Apply the sauce in a thin, even layer; too much sauce can make the dough soggy during the baking process.
4. 4Layer the mozzarella cheese

   

   Take a generous handful of shredded mozzarella cheese and sprinkle it evenly over the mushroom sauce base. Ensure the cheese is distributed well so that every slice has a gooey, melted finish.

   Tip: For the best flavor and stretch, use a mix of low-moisture mozzarella and fresh mozzarella pearls.
5. 5Add blanched spinach

   

   Distribute small clumps of blanched spinach across the surface of the cheese. The spinach should be tender and well-drained to prevent any excess water from pooling on the pizza while it cooks.

   Tip: Squeeze the blanched spinach thoroughly with your hands or a kitchen towel before adding it to remove all hidden moisture.
6. 6Arrange the bacon slices

   

   Place rectangular slices of raw bacon on top of the spinach layer. Space them evenly around the pizza so the fat renders out and seasons the spinach and cheese as it bakes to a crisp.

   Tip: Thinly sliced bacon works best as it will crisp up at the same rate the crust browns in a high-heat oven.
7. 7Add the sliced garlic

   

   Scatter thinly sliced raw garlic across the surface of the pizza. As the pizza bakes, these slices will soften and infuse the toppings with a mellow, aromatic garlic flavor that perfectly complements the earthy spinach and salty bacon strips.

   Tip: Slice the garlic as thinly as possible to ensure it cooks through and mellows in the short time it takes for the crust to crisp.
8. 8Top with more cheese

   

   Add a final, light layer of shredded mozzarella cheese over the spinach, bacon, and garlic. This top layer of cheese helps anchor the ingredients in place and creates a beautifully melted, golden finish once the pizza is baked.

   Tip: Keep this layer light so you dont overwhelm the other fresh ingredients or make the pizza too heavy.
9. 9Bake until golden

   

   Slide the fully assembled pizza onto the moving wire belt of the preheated commercial conveyor oven. The steady heat will crisp the dough, melt the mozzarella into a bubbly layer, and cook the bacon until the edges are just starting to crisp.

   Tip: If using a home oven, bake at your highest setting (usually 500°F or 260°C) on a preheated pizza stone for the best crust texture.
10. 10Slice the hot pizza

    

    Place the baked pizza onto a wooden cutting board or peel. Use a circular pizza cutter to firmly slice through the crispy crust and rich toppings, dividing the pizza into even wedges for easy serving.

    Tip: Wait about one minute after the pizza comes out of the oven before slicing; this allows the cheese to set slightly so it does not slide off the crust.
11. 11Garnish with pine nuts

    

    Take a handful of toasted pine nuts and sprinkle them evenly over the sliced pizza. The pine nuts add a subtle, buttery crunch and a nutty depth of flavor that elevates the creamy white sauce and savory toppings.

    Tip: Toasting the pine nuts in a dry pan for a few minutes before adding them helps release their natural oils and enhances their aroma.
12. 12Add shaved Parmesan

    

    For the final touch of flavor, use a handheld grater or microplane to shave thin pieces of a hard, dry cheese like Parmesan or Grana Padano over the pizza. The sharp, salty cheese provides a perfect finishing note to the rich ingredients.

    Tip: Always grate the cheese directly over the hot pizza so it softens slightly but retains its distinct texture and sharp flavor profile.

Storing Leftovers

Burn It Off

Frequently Asked Questions