Pumpkin Bacon and Spinach Pizza

Image of Pizza with Bacon and spinach toppings with a pumpkin sauce on a cutting board

Ingredients:

  • 4 slices bacon
  • 3 cups (750 mL) lightly packed baby spinach
  • 2/3 cup (150 mL) E.D.SMITH® PURE PUMPKIN
  • 2 tbsp (30 mL) olive oil, divided
  • 6 basil leaves, chopped
  • 1/2 tsp (2 mL) Italian seasoning blend
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) freshly ground pepper
  • 1lb (500 g) store bought pizza dough
  • 1 1/4 cup (300 mL) shredded mozzarella

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Preparation:

  1. Heat a skillet set over medium heat. Cook bacon for 5 to 8 minutes or until bacon is golden and lightly crisp. Drain on paper towel. Cut into bite-sized pieces; set aside.
  2. In same pan, remove all but 1 tsp (5 mL) bacon fat. Increase heat to medium-high. Sauté spinach for 1 to 2 minutes or until just starts to wilt. Cool completely. Squeeze dry and set aside.
  3. Preheat oven to 450˚F (220˚C); arrange the rack in the lowest position. Brush a pizza pan or large baking sheet with oil. Stir pumpkin with olive oil, basil, Italian seasoning, garlic and pepper; set aside.
  4. Lightly dust a clean work surface with flour. Roll out dough into a 12-inch (30 cm) circle, about 1/4-inch (6 mm) thick.
  5. Spread pumpkin mixture onto pizza dough, leaving a 1/2-inch (13 mm) border. Scatter, spinach and bacon overtop. Sprinkle evenly with cheese.
  6. Bake for 15 to 18 minutes or until golden brown.

Tips:

  1. Substitute cooked Italian sausage for the bacon, if desired.
  2. Transfer leftover pumpkin to an airtight container and freeze for up to 1 month.