If you like pizza that behaves like a grown-up but still parties like a college student, meet Delish Caramelized Onion Bacon Spinach Pizza — the slightly fancy, wholly addictive mashup of sweet caramelized onions, salty bacon, and bright spinach. It’s the kind of pie that makes you say, “I’m making dinner,” while actually just rearranging toppings on store-bought dough and calling it artisanal. Try it because it’s fast-ish, reliably impressive, and pairs well with pretending you cooked for hours.

One time my husband tried to “help” by flipping the pizza in the air like a professional chef. The dough stuck to the ceiling. The kids clapped (they thought it was a new light fixture). I served the pizza anyway, because nothing says family unity like eating pizza harvested from floor-level bravery. Also, I learned that bacon is a great distraction tactic when you need everyone to stop asking where the ceiling dough went.

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

– It tastes like you actually planned dinner, even if you didn’t.
– Sweet, savory, and a little bitter from the spinach — complexity without a degree in culinary arts.
– Bacon: the official mood lifter. If you’re sad, bacon will help. If you’re smug, bacon will celebrate with you.
– Holds together well for hot-slice acrobatics (or sandwiching leftovers into something edible at 2 a.m.).

Time-Saving Hacks

– Use store-bought pizza dough. Yes, it’s cheating. It’s also delicious and won’t judge you.
– Caramelized onions from a jar or frozen shallots are a thing. Do I feel guilty? Sometimes. Does my family notice? No.
– Cook bacon in the oven on a sheet pan while the dough proofing happens. One pan, less splatter, and equal crispy satisfaction.
– Pro tip: Toast the crust on a preheated baking steel or hot pan for 90 seconds before toppings. Crisp bottom, fewer soggy regrets.
– Skip the extra bowls—top directly on the rolled dough laid on parchment. Fewer dishes, more time to text friends about your culinary triumph.

Serving Ideas

– Pair with a simple arugula salad and a glass of something with bubbles. Serve with wine if the kids drove you nuts.
– For the carb-enthusiasts: offer garlic knots as a side, because two carbs are better than one when you’re rationalizing.
– Keep it simple: slice and hand out like the cool adult at the party. Pretend you planned to be this chill.

What to Serve It With

– Arugula or mixed greens with lemon vinaigrette.
– A crisp lager or a dry rosé, depending on your snacks vs. therapy needs.
– Pickles or quick-pickled red onions for a vinegar hit that cuts the richness.

Tips & Mistakes

– Don’t overload toppings. This is a pizza, not a casserole disguised as a crust. Less is more unless you enjoy soggy middles.
– If your onions aren’t caramelizing, be patient. Low and slow beats high heat frantically sautéing into onion confetti.
– Underseason everything at your own risk. Salt is your friend here, especially with spinach and bacon competing for attention.
– If the crust bubbles like a pufferfish, stab it gently with a fork before the oven. Drama-free browning is possible.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. If you do have slices left, wrap tightly in foil or an airtight container and reheat in a skillet or oven to revive the crust. Microwave at your own emotional and textural risk.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Add goat cheese instead of mozzarella for tang, swap bacon for pancetta if you’re feeling fancy, or toss in mushrooms for an earthier vibe.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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