Spinach, Artichoke, Bacon, Pizza with Mushrooms

I love making pizza at home, it means I can put whatever I love on them. This Spinach, Artichoke, Bacon, and Mushroom Pizza is a huge favorite.

 Spinach, Artichoke, Bacon and Mushroom Pizza Slices Served on a White Plate
Last week I shared this amazing 15 Minute Beer Pizza Dough recipe and this week I’m offering up my current favorite pizza toppings. I can’t remember when pizza meant tomato sauce and sausage or pepperoni for me; I much prefer ones that don’t include red sauce at all and are topped with veggies that are my favorites and maybe some bacon. Like spinach, bacon, artichoke hearts, mushrooms, and red onion to be exact!

When I posted about the dough last week, I shared this photo of the Margherita style pizza I had made that day. It was simple too; just olive oil and balsamic vinegar, Monterrey Jack cheese, basil, and pillows of cream cheese and then topped with toasted pine nuts and fresh basil when it came out of the oven. Amazingly simple and over the top good. I shared but it was hard. 🙂

15 Minute Beer Pizza Dough Sliced on a Plate

If you have a pizza stone and love it, by all means use it. I had one, it cracked and I was glad to get rid of it but I wanted to mimic that great crispy crust it made. I tried using a large 12″ cast iron skillet and I honestly don’t think I will ever make pizza any other way. Not only  was the crust fantastic but it’s the perfect way to serve it!

Spinach, Artichoke, Bacon and Mushroom Pizza Baked in a Cast Iron Skillet

Still, this is the pizza that got this whole project going. It is my recreation (sort of) of  one I get from a local Italian restaurant, Colonna’s Pizza in Parker, CO. Probably a good thing they don’t deliver to where I live or I might not have started experimenting with pizza dough to get one on the table quicker than I could make a 40 minute trip to get there, pickup and return home.

They have a special for a smaller personal pizza and it includes 5 toppings and well, you know most of what I would order but it’s a bit different from this one I’m sharing today. When I order one of their pizzas I get one with an olive oil base, cheese and then top it with spinach, artichokes, mushroom, onions, and meatballs. Yes, meatballs…they’re not just a pizza joint, they serve a wide variety of Italian dishes including spaghetti, lasagna, and calzones so meatballs are made there too.

Spinach, Artichoke, Bacon and Mushroom Pizza Cut into Slices and Served on a White Plate

I ordered the pizza and asked for it to not be baked and put it in the oven when I got home. OMG it was so good…and once bitten I had to do my own. But it never happened…and meatballs are why. It’s not like I always have a stash of frozen meatballs so I figured I would just wait til the day arrived that I made my favorite meatballs and I would save some for pizza. Except I hadn’t gotten around to that lately so the pizza remained solely as an idea.

Last week I punted. It’s not like I don’t love bacon so it was not a huge leap of faith. I imagine I could have made a pizza with hamburger meat but I wanted a bit more flavor than a sprinkling of ground beef. I say try them all; the beauty of making your own pizza is that you can put ANYTHING on top. Don’t like artichoke hearts? Fine…how about olives or peppers? No spinach for you…just forget it. As long as you have the basics of dough, olive oil or sauce, and cheese; anything else you imagine can be used for a pizza.

I’ve got another one coming up soon that has lobster bisque soup for the base topped with cheese,  asparagus and mushrooms; all ingredients I simply spied in the fridge and put together in one place and it was SO good I want to do it again!

[mv_create key=”161″ type=”list” title=”More of My Favorites Pizzas!” thumbnail=”https://creative-culinary.com/wp-content/uploads/meatballs.jpg” layout=”grid”]

PIN ‘Spinach, Artichoke, Bacon, and Mushroom Pizza’

Spinach, Artichoke, Bacon and Mushroom Pizza Served on a White Plate with a Beer

Spinach, Artichoke, Bacon and Mushroom Pizza Served on a White Plate with a Beer
Print Recipe
5 from 2 votes

Spinach, Artichoke, Bacon, and Mushroom Pizza

A unique blend of some of my favorite ingredients makes this Spinach, Artichoke, Bacon, and Mushroom Pizza my new favorite!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: All Recipes
Calories: 761kcal
Author: Creative Culinary

Ingredients

  • Olive Oil
  • 1 prepared pizza dough for 12-14" pizza
  • 2-3 cups of shredded mozzarella cheese
  • 1 cup small spinach leaves or cut up larger leaves
  • ½ can of artichoke hearts
  • 2-3 strips thick sliced bacon
  • 4-6 mushrooms sliced
  • 2-3 slices of red or white onion rings separated
  • ¼ cup Parmesan cheese

Instructions

  • Preheat oven to 425 degrees.
  • Use the olive oil to lightly grease the skillet or pizza pan you're using to bake your pizza.
  • Spread the pizza dough onto the prepared pan and brush with olive oil.
  • Top the olive oil with 2 cups of the shredded cheese.
  • Top the cheese with the spinach, artichoke hearts, bacon, mushrooms and onion rings.
  • Combine the remaining cup of cheese with the Parmesan cheese and sprinkle on top of the other ingredients.
  • Bake for 12-15 minutes until the crust has turned a golden brown.
  • Remove from the oven and let cool for a minute or two before slicing. If serving in a cast iron pan, slide the pizza out onto a cutting board, cut slices, and then return it to the skillet to serve.

Notes

Want to try making your own dough? I promise you this 15 Minute Beer Pizza Dough is so easy and the results are fantastic too!
I love adding a brushing of olive oil and a bit of salt to the rim of the dough that is left exposed...why not make it taste extra flavorful; it's one of my favorite parts!

Nutrition

Serving: 1grams | Calories: 761kcal | Carbohydrates: 71g | Protein: 40g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1718mg | Fiber: 5g | Sugar: 9g

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3 Comments

  1. Love the toppings on this pizza. Well, bacon, of course — who can resist that? And its flavor works so well with the spinach and mushrooms in particular. And I’ll never turn down anything artichoke! Good stuff — thanks.

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