Caramelized Onion and Spinach Pizza

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

  • Olive oil

  • 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!