“White” Pizza

Decided to make pizza tonight, but along with making a tradition tomato sauce pizza, thought I would experiment with a white pizza. I’ve got a ton of baby spinach to eat. . .

Found this recipe and decided to adapt the adaptation for myself.

Roasted Garlic-and-Spinach White Pizza (Adapted from Rachael Ray)

12 unpeeled garlic cloves [I used what I had about 6 small ones--they were getting kind of old.]
2 teaspoons extra-virgin olive oil, divided
1 tablespoon water
[Next time I might brush on some ranch dressing for extra creaminess.]
prepared pizza dough (about 12 ounce) (I made mine with dried basil)
2 bacon slices, cut into pieces
cremini mushrooms sauted in bacon grease
1/2 cooked chicken breast (or 1 thigh), cubed [season with salt, pepper, and chilli pepper to taste]
10 ounces frozen spinach, thawed and squeezed dry (or as I did, fresh spinach torn up into small pieces)
3 ounces (about 3/4 cup) shredded mozzarella cheese

Preheat the oven to 325 F.
On a sheet of foil, add garlic and drizzle with 1 teaspoon oil and water. Wrap foil around cloves and bake [on a baking sheet] until soft, about 30 to 35 minutes. Remove and let cool slightly – squeeze cloves from their skins and mash with remaining teaspoon of oil to make a paste.
Increase oven temperature to 400 F.
Place a skillet over medium heat and add bacon – cook, stirring often, until crisped, about 5 to 6 minutes. Scoop out bacon and place on a plate – reduce heat to low and add spinach into the skillet. Cook until warmed through, about 1 to 2 minutes – season with salt and fresh ground black pepper. [I used the bacon grease to saute the mushrooms and just put the spinach on the pizza raw--it was great this way too]. Remove from the heat and set aside.
On a lightly floured surface, stretch or roll out dough to size of your pan. Spray a pizza [an with cooking spray and place dough on it stretching to cover evenly.
Spread dough with garlic paste and scatter evenly with the spinach.
Sprinkle with bacon, chicken, mushrooms, and mozzarella. Bake until cheese is brown and bubbling.
Let cool for 2-5 minutes and serve.