- 1 pkg (13.8 oz) refrigerated pizza crust
- 6 slices bacon, divided
- 1 pkg (6 oz) fresh baby spinach leaves (about 8 cups)
- 2 garlic cloves, pressed
- 1 oz grated fresh Parmesan cheese (about 1/4 cup packed)
- 1 cup jarred Alfredo pasta sauce
- 1/4 tsp coarsely ground black pepper
- 2 cups (8 oz) shredded mozzarella cheese, divided
- Additional coarsely ground black pepper (optional)
Preheat oven to 450°F. Unroll dough over bottom of lightly greased Large Bar Pan. Gently stretch and press dough to cover bottom of bar pan. Bake 10-12 minutes or until crust begins to brown; remove pan from oven to Stackable Cooling Rack.
Meanwhile, slice bacon into 1/4-in. pieces; cook in (8-in.) Sauté Pan over medium heat 5-6 minutes or until crisp. Remove bacon from pan; drain on paper towels.
Place spinach and garlic pressed with Garlic Press into Classic Batter Bowl. Cover batter bowl; microwave on HIGH 2-3 minutes or until spinach is wilted. Carefully remove lid; press spinach to side of batter bowl using Small Mix ‘N Scraper®. Dab excess moisture with paper towels and set aside.
Grate Parmesan cheese using Microplane® Adjustable Grater; set aside. Finely chop half of the bacon using Food Chopper. Measure Alfredo sauce in (2-cup) Easy Read Measuring Cup. Add chopped bacon and black pepper to Alfredo sauce; mix well.
To assemble pizza, spread sauce to edges of crust. Top sauce completely with 1 cup of the mozzarella cheese, spinach mixture and remaining bacon. Sprinkle with remaining mozzarella cheese, Parmesan cheese and additional black pepper, if desired.
Bake 7-10 minutes or until cheese is melted and golden brown. Remove from oven to cooling rack. Cut pizza into squares using Pizza Cutter. Serve using Mini-Serving Spatula.
I LOVE this pizza!! I even made a version of this with pasta instead of pizza crust because I was in a time crunch.
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