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Hands-on Time
15 Mins
Total Time
55 Mins
Yield
Serves 4 (serving size: 2 slices)
Photo: Caleb Chancey, Brian Woodcock; Styling: Mary Clayton Carl

How to Make It

Step 1

Remove dough from refrigerator. Let stand at room temperature, covered, 30 minutes.

Step 2

Place a heavy baking sheet in oven. Preheat oven to 500° (keep baking sheet in oven as it preheats).

Step 3

Heat a large nonstick skillet over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion; cook 4 minutes or until softened, stirring frequently. Remove onion from pan. Add 1 teaspoon oil to pan; swirl to coat. Add garlic; cook 1 minute, stirring frequently. Add tomatoes, 1 tablespoon oregano, pepper, and salt; cook 4 minutes or until most of liquid evaporates, stirring mixture occasionally.

Step 4

Roll dough into a 13-inch circle on a lightly floured surface; pierce entire surface liberally with a fork. Carefully place dough on preheated baking sheet. Spread tomato mixture evenly over dough, leaving a 1/2-inch border. Top with onion and cheeses. Bake at 500° for 12 minutes or until crust is golden and cheese is lightly browned.

Step 5

Heat a large nonstick skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add spinach; sauté 2 minutes or until spinach wilts. Top pizza with remaining 1 tablespoon oregano and spinach. Cut into 8 slices.

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