Servings: 4 - 6
1 tablespoon canola oil
1/2 tablespoon butter
3 cups yellow onions, sliced thin
1/2 teaspoon black pepper
5 cups spinach
1 tablespoon garlic, minced
3 1/2 cups large, firm tomatoes (cut into small dice)
1/2 teaspoon salt
2 tablespoons dried oregano
1 cup Pecorino Romano, grated
1/2 pound whole mozzarella, cut into 1/4" squares
Fresh basil leaves, torn
1 package of store-bought dough (16 oz)
1. In a medium skillet over high heat, add the canola oil and butter. Once the butter has melted, add onion and black pepper and stir. Reduce the heat to medium-low to cook the onions, stirring frequently, until caramelized (about 35 minutes). When the onions are a nice golden brown color, add in the spinach in batches and garlic and turn the heat to medium high. Cook the spinach until wilted (about 5 minutes). Turn off the heat and season with salt. Set aside.
2. In a large bowl, combine the tomatoes, oregano, and salt. Mix together until combined.
3. Pre-heat oven to 500˚
4. Grease two large baking sheets with non-stick spray. Divide the pizza dough in half and stretch it out, one piece on each baking pan, until each is thin and resembles a pizza (each should take up almost the entire length and width of a normal baking sheet).
5. Coat each pizza evenly with the tomato mixture, then the spinach & onion mixture. Top with Pecorino Romano and mozzarella pieces. Place in the oven and immediately turn the oven temperature down to 375˚
6. Bake in the oven for 15 minutes and then turn on the broiler for a few minutes to lightly brown the top. Remove from the oven and top with torn pieces of fresh Basil and a drizzle of good olive oil. Serve hot!