Caramelized Shallot, Bacon and Olive Pizza

Packed with umami-rich ingredients, this colorful play on the French pissaladiere embraces the savory flavors of the classic recipe, all on a chewy pizza crust.

3 slices bacon, cut into 1/2 inch pieces

1 shallot, thinly sliced

1/4 cup black olives, torn in half

1 handful baby spinach leaves

2 teaspoons Dijon mustard

2 anchovies, smashed

3 cloves roasted garlic, smashed

Cornmeal

8 ounces pizza dough

1 tablespoon melted butter

1/2 cup grated Parmigiano Reggiano cheese

1/2 cup grated gruyere cheese

Place a pizza stone on the middle rack of the oven. Preheat the oven to 500°F.

Spread the bacon over the bottom of a wide sauté pan. Place over medium heat and cook until the bacon is crispy and cooked through, about 10 minutes. Remove the bacon from the pan and set aside. Add the shallot to the pan and cook until browned and caramelized, about 5 minutes. Add the olives and spinach to the pan and cook 1 minute longer. Remove from the heat and set aside.

Meanwhile, place the Dijon mustard, anchovies and roasted garlic in a small bowl and stir to combine. Set aside.

Once the oven is preheated, lightly flour a pizza peel with cornmeal. Roll out the dough until it is about 12 inches wide and place on the pizza peel, adding more cornmeal as needed to prevent the dough from sticking. Lightly brush the top of the dough with melted butter. Spread the mustard mixture over the surface of the dough, leaving about 1 inch around the edges. Sprinkle the Parmigiano Reggiano cheeses evenly over the mustard mixture.  

Slide the pizza onto the pizza stone in the preheated oven, and bake until the crust is golden brown and the cheese is bubbling, about 8 minutes. Remove the pizza from the oven and top with the cooked bacon and the spinach mixture. Slice into wedges for serving.