I'll eat my words about not keeping bacon around the house. Barry requested it for our camping trip last weekend, and I happily obliged, so we had the good part of a package left in the fridge when I got home from work today. That bacon was on my mind when I picked up goat cheese with honey at the grocery store yesterday. Combined with freshly ground black pepper, caramelized red onions, and wilted spinach, they made the most delicious pizza topping that I've been able to come up with.
In case you'd like a step-by-step: I made my usual go-to pizza dough recipe from Bitmann's How to Cook Everything, reserved half the recipe for a pizza the following night, and put the other half, pizza pie-shaped, in a 475 degree oven. While it was baking, I browned three strips of bacon, chopped into one inch pieces. When the bacon was close to crisp, I added half of a red onion, sliced, to the bacon drippings and sauteed until soft. I turned off the stove top, added a few handfuls of fresh spinach, and let it wilt. After ten minutes, I took the mostly-done dough out of the oven and spread a few ounces of goat cheese (with honey!) on the hot pie, cracked pepper over the cheese, and spread the bacon/onion/spinach goodness on top. Four more minutes in the oven, and one of the best dinners we've had in a while was ready. And we still have half a package of bacon to go.