This pizza is that cozy, slightly indulgent weeknight dinner that somehow feels special without much fuss: a crisp crust piled with slowly caramelized onions, smoky crisp bacon, tender wilted spinach, and melty cheese that all sing together. It’s sweet, salty, and savory in perfect balance — the kind of pizza I make when friends pop by or when we want to turn an ordinary Tuesday into something worth lingering over.

My husband calls this “the pizza that fixes everything.” The first time I made it, he texted a photo to his mom mid-bite with one word: “Winner.” Our kiddo requests the bacon on the edge slices (so it’s extra crunchy) and my husband always argues for an extra drizzle of olive oil and flaky salt at the end. It’s become our default when we can’t agree on dinner because everyone can pick what they want from the toppings and it comes together fast enough for a busy night.

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Why You’ll Love This Delish Caramelized Onion Bacon Spinach Pizza

– Sweet caramelized onions cut through the richness of the cheese and bacon, giving each bite a deep, rounded flavor.
– Spinach adds freshness and a pleasant, slightly earthy note so the pizza doesn’t feel heavy.
– Crispy bacon provides texture contrast — the crunch vs. the gooey cheese is pure comfort.
– Easily adaptable: swap the crust, cheese, or bacon for dietary needs without losing the core flavor profile.

Behind the Recipe

This pizza is built on contrasts: slow-simmered sweetness from the onions, quick-cooked crisp from the bacon, and leafy brightness from the spinach. The trick I learned over many trials is patience with the onions — low and slow pays off more than any shortcut. Also, don’t crowd the pan when sautéing spinach; you want it to wilt quickly and stay vibrant. If you’re making this for a crowd, pre-caramelize the onions and keep them warm while you assemble.

★Top Reader Reviews

I loved the sweet caramelized onions and savory bacon—together with the spinach it made for a really comforting pizza that's easy to pull together on a weeknight. The crust got a little soft in the middle for me, but the flavors more than made up for it.

– Addison

Shopping Tips

– Vegetables: Look for firm, glossy onions (yellow or sweet varieties work best for caramelizing) and baby spinach that’s not slimy—avoid any bunches with dark, soggy leaves.
– Greens: If buying bunch spinach, make sure stems are fresh and leaves aren’t wilted; baby spinach saves time because it needs less prep.
– Protein: Use thick-cut bacon for better texture and less shrinkage, or pick center-cut if you want a leaner option.
– Cheese: Choose a melting cheese like low-moisture mozzarella for that classic stretch, and consider a small amount of a sharper cheese (Parmesan or aged pecorino) to add depth.
– Grains/Pasta: If you’re using store-bought dough, check the label for simplicity (flour, water, yeast, salt); fresher ingredients make a big difference in flavor.
– Fats & Oils: Use a good-quality olive oil for finishing; it’s worth a slight splurge because it elevates the final bite.

Prep Ahead Ideas

– Caramelize the onions a day ahead and store them in an airtight container in the fridge for up to 3 days; they reheat quickly.
– Cook and crisp the bacon ahead of time and keep it on a paper towel-lined sheet in the fridge; re-crisp briefly in a hot oven before using if needed.
– Wash and spin-dry spinach the day before and store in a paper towel–lined container to keep it vibrant and ready to wilt.

Time-Saving Tricks

– Use pre-shredded low-moisture mozzarella if you’re short on time; just pat it dry with a paper towel to avoid soggy spots.
– If you don’t have time for long caramelizing, slice onions thinner and sweat them over medium heat until deeply soft and golden — you’ll still get good flavor.
– Set up toppings in bowls (mise en place) so assembly goes fast once the dough is stretched.

Common Mistakes

– Piling on too many wet toppings can make the crust soggy — drain any excess liquid from mushrooms or spinach before adding.
– Rushing the onions results in sharp, raw-flavored slices; if you’ve done that, cook them down a bit more in the pan with a splash of water and a pinch of salt to coax sweetness out.
– Overbaking the pizza will dry the bacon and toughen the crust; watch the edges and pull it a minute earlier rather than later — you can always return it for 30 seconds if needed.

What to Serve It With

A simple arugula salad with lemon and Parmesan or a crisp green salad with a bright vinaigrette pairs perfectly. For drinks, a sparkling rosé, a citrusy IPA, or even a crisp cider are lovely matches. Roasted potatoes or a bowl of tomato soup also make comforting companions.

✔Tips & Mistakes

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– Swap bacon for pancetta or thinly sliced prosciutto (add prosciutto after baking to keep it tender).
– Use goat cheese or fontina in place of—or alongside—mozzarella for a tangy, rich twist.
– For a vegetarian option, replace bacon with roasted mushrooms or a smoked tofu crisp.
– If you want extra brightness, finish with a squeeze of lemon or a light drizzle of balsamic reduction just before serving.

Frequently Asked Questions

Can I make this pizza gluten-free?

Yes. Use a good-quality gluten-free pizza crust or pre-made gluten-free dough and follow the same topping and baking approach—the flavors translate beautifully.

How do I keep the crust from getting soggy with spinach and onions?

Make sure the spinach is well-drained and the caramelized onions are not overly saucy. Par-bake the crust for a few minutes before adding toppings to help create a crisp base.

Can I use precooked bacon, like store-bought pre-cooked slices?

Absolutely. Precooked bacon is a great time-saver—just reheat briefly in the oven or pan to restore crispness before adding to the pizza.

My onions burned instead of caramelizing — what went wrong?

They were likely cooked at too high a heat. Lower the heat, add a splash of water if they’re sticking, and let them slowly turn golden over 20–30 minutes for true caramelization.

Is there a recommended oven temperature or surface for the best crust?

A very hot oven (475–500°F) and a preheated pizza stone or steel will give the best crispness and chew. If you don’t have one, a heavy baking sheet preheated in the oven works well too.

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