I trust you are all enjoying this long Labor Day weekend in style. In my neck of the woods, it just happens to be a regular Monday in my routine. Poor Justin: he does not happen to be one of those people who have Labor Day off from work. So sad, I say! Anyway, in honor of a relaxing holiday, I thought it would be a good idea to share an easy and fun grilled pizza with spinach and bacon today.
Grilled pizza: yep – I’m still a big fan. We definitely end up creating homemade pizzas on the grill a few times a month. I don’t think you can blame us though – there is something so wonderful about pizza. I am pretty sure it is one of those dishes I could eat every day and never get sick of it. From the toppings to the dough, you can do so many different things. I keep saying I’m going to make my own pizza dough at some point, but when Publix makes such a yummy dough I just can’t help myself and end up buying it from the store. Their “plain” dough is awesome, but I’ve been having a ton of fun with their other options – they have a whole wheat dough, a 5 grain Italian, and even a sourdough option. Trouble. I’m trying them all one at a time.
When it came to putting this pizza together, my suggestion was to make a spinach and artichoke pie. Justin wasn’t having it – his portion of the pizza needed meat, he said. So, instead of a veggie portion for him, he picked up some bacon to fry up and crumble on top. The end result got a big thumbs up from the husband. I’m sure this ingredient combo will be seen again on our table. Or maybe not for a little while, since experimenting with new pizza toppings is oh so fun. But you get what I mean!
We paired this pizza with a bottle of 14 Hands Hot to Trot Red Blend, which is a blend of predominantly Merlot, Syrah, and Cabernet Sauvignon. The flavors of cherry, ripe berries, and stone fruits made it an all around approachable choice; it was a nice complement to our dinner. Pizza and red wine – a match made in heaven, wouldn’t you say?