Caramelized Shallot, Bacon and Olive Pizza

Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking, writing, music, and fishing. We love to travel and discover new dishes and flavors all over the world. Craziest thing I have eaten?....fried scorpion!

3 slices bacon, cut into ½ inch pieces

1 shallot, thinly sliced

¼ cup black olives, torn in half

1 handful baby spinach leaves

2 teaspoons Dijon mustard

2 anchovies, smashed

3 cloves roasted garlic, smashed

Cornmeal

8 ounces pizza dough

1 tablespoon melted butter

½ cup grated Parmigiano Reggiano cheese

½ cup grated gruyere cheese

subheading: RECIPE NOTES:

Packed with umami-rich ingredients, this colorful play on the French pissaladiere embraces the savory flavors of the classic recipe, all on a chewy pizza crust.

Directions at lecreuset.com

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