Spinach and Pepper Jack Pizza

  • Active Time 10m
  • Total Time 20m

Serves 4

Though not everyone is wild about spinach, just about everybody eats pizza. So here, mixed with peppery cheese and a bit of smoky bacon, is spinach that the whole world can love. Defrosted frozen spinach is quickest, but if you prefer fresh, saute it in some of the bacon fat before topping the pizza.


  • 8 slices bacon, cut crosswise into 1/4-inch strips
  • 2 10-ounce packages frozen chopped spinach, defrosted, drained and squeezed dry
  • 3/4 pound pepper jack cheese, grated (about 3 cups)
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 2 12-inch store-bought pizza shells, such as Boboli
  • 2 tablespoons olive oil
  • 2 tablespoons grated Parmesan cheese


Heat the oven to 425 degrees F. In a large frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels.

In a large bowl, combine the bacon, drained spinach, pepper jack, salt and pepper and mix well. Brush the pizza shells with the oil. Divide the spinach mixture evenly between the two pizza shells and sprinkle the Parmesan over the top.

Bake the pizzas directly on the oven rack (for a crisper crust) or on two baking sheets until the cheese is melted, about 10 minutes.

NOTE: If you want to use fresh spinach, remove the stems and then wash the leaves well and shred them. Cook the spinach in 1 tablespoon of the bacon fat over moderately high heat until just wilted, about 2 minutes. Squeeze out the excess liquid and then combine with the other ingredients, as in Step 2. Since fresh spinach cooks down to such a small amount, you will need about 3 pounds to equal the amount of frozen spinach used here. If you don't mind having less spinach on your pizza, 1 pound per shell is fine.

 This tomato-less pie needs a soft, fruity red with some tannin to balance the richness of the cheese. Choose a basic Australian shiraz for its plum and cassis flavors with hints of black pepper.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2985

nutrition information per serving

1069 calories; 67g total fat; 124mg cholesterol; 2136mg sodium; 73g carbohydrates; 6g fiber; 43g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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