Peaches and Bacon Pizza
Easy Romaine
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- ½ (2.52-oz) pkg fully cooked bacon
- 2 peaches, sliced
- ¼ cup balsamic vinegar, divided
- ⅓ cup pesto
- 1 (12-inch) prebaked pizza crust
- 1 (4-oz) log goat cheese, crumbled
- ¼ cup fresh basil leaves
Instructions
- Preheat oven to 450°F. Reheat bacon in a large skillet over medium-high heat 2 to 4 minutes or until crisp, reserving drippings in skillet. Crumble.
- Toss peaches with 3 Tbsp vinegar. Cook in drippings 3 to 4 minutes or until browned and tender.
- Spread pesto on crust. Top with bacon, peaches, and cheese. Bake 8 to 10 minutes or until crust is lightly browned.
- Top pizza with basil; drizzle with 1 Tbsp vinegar.
Side Dish Ingredients
- 1 (9-oz) pkg premium romaine salad
- ½ (16-oz) bottle Ranch dressing
Side Dish Instructions
- Toss salad greens with desired amount of dressing.
30 Minute Meals Meal Plan
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