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Spinach, Pancetta and Goat Cheese Pizza



Here is a terrific pizza to make any night of the week.  You can serve it to your family for dinner or for appetizers at a party.  It does contain dairy – however, goat cheese is fairly low in casein, which is why my family started to use it – and then we fell in love with goat cheese!  In fact, we enjoy making pizzas at home more than going out for GF pizza.  Less money and more tasty!

Note:  We tend to use the Udi’s Gluten Free Pizza Crusts, however, any GF pizza crust will work well.   We also use a lot of Trader Joe’s products to make pizza making easier.  We love TJ’s frozen Fire Roasted Peppers and Onions and their frozen pre-cut leeks.  The other thing that I get at TJ’s is Dorot Garlic.  This is minced garlic that is frozen in individual servings.

I spent the day at the NRA (National Restaurant Show) and my husband made dinner tonight.  He made a Spinach, Pancetta and Goat Cheese Pizza and a Pesto, Sausage and Grilled Veggie Pizza.  Both were delicious.  We also had a bottle of 2008 Predator Zinfandel wine from California.  My husband is a “wine guy” and I have decided that I am going to tell you what we are drinking with dinner so if you want to learn a little about wine you can learn with me.  I’m hoping my husband will start sharing his wine knowledge with us all – so hopefully we can all encourage him to share with us!  Here is what he says about this bottle:  It is a jammy (fruity) wine that is easy to drink with or without food.  Not pricey – yet delicious.

The other pizza that my husband made for dinner was a Sausage, Pesto and Roasted Veggie Pizza.

Spinach, Pancetta and Goat Cheese Pizza
Makes 2 8″ pizzas
1 Tablespoon olive oil
1 small clove garlic, minced ( we use Dorot frozen garlic)
1/4 cup pancetta, diced (we buy this already diced at TJ’s)
1/2 cup diced leeks (we use frozen TJ’s)
4 loose handfuls fresh baby spinach
1/2 cup crumbled goat cheese, dividedPreheat oven to 400.

In a large saute pan, add oil and heat over medium heat for one minute.  Add garlic and stir, heating for one minute or until softened.  Do not allow garlic to brown or burn.  Add the spinach and saute for two minutes until the oil absorbs and the spinach starts to shrink down.  Remove spinach from pan and store on a plate.

Add the pancetta and leeks to the pan and saute for 4-5 minutes over medium-low heat until pancetta browns slightly.
Transfer the ingredients into a small bowl.

Place 2 pizza crusts on a cookie sheet.  We place ours on a silpat mat but this is not necessary.

Divide the spinach in half.  Each half will be used for one of the pizzas.  Take each bunch of spinach and divide it into teaspoonful amounts and place on randomly on the pizza crust.  Then sprinkle half the pancetta/leek mixture on each pizza.  Then divide the goat cheese in half and sprinkle that over each pizza.

Bake at 400 for 10 minutes.  Slice and serve warm.

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One Response to “Spinach, Pancetta and Goat Cheese Pizza”

  1. Melanie says:

    Yum! Thanks for sharing and yes more wine info and price and where TJ or ?

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