Spinach and Onion Pizza

Ingredients

• 4 ounces baby spinach fresh
• 28.5 ounce canned tomatoes whole with slow-cooked collards, grits, and tomato gravy) drained coarsely chopped well canned
• 1 tablespoon canola oil divided
• 0.8 teaspoon pepper red crushed
• 3 ounces mozzarella fresh
• 6  garlic clove thinly sliced
• 0.3 teaspoon kosher salt 
• 2 cups onion vertically sliced ()
• 2 tablespoons oregano fresh divided chopped
• 0.3 cup parmesan grated
• 12 ounces pizza dough fresh refrigerated

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Remove dough from refrigerator.
2. Let stand at room temperature, covered, 30 minutes.
3. Place a heavy baking sheet in oven. Preheat oven to 500 (keep baking sheet in oven as it preheats).
4. Heat a large nonstick skillet over medium heat.
5. Add 1 teaspoon oil to pan; swirl to coat.
6. Add onion; cook 4 minutes or until softened, stirring frequently.
7. Remove onion from pan.
8. Add 1 teaspoon oil to pan; swirl to coat.
9. Add garlic; cook 1 minute, stirring frequently.
10. Add tomatoes, 1 tablespoon oregano, pepper, and salt; cook 4 minutes or until most of liquid evaporates, stirring mixture occasionally.
11. 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.
12. Spread tomato mixture evenly over dough, leaving a 1/2-inch border. Top with onion and cheeses.
13. Bake at 500 for 12 minutes or until crust is golden and cheese is lightly browned.
14. Heat a large nonstick skillet over medium-high heat.
15. Add remaining 1 teaspoon oil to pan; swirl to coat.
16. Add spinach; saut 2 minutes or until spinach wilts. Top pizza with remaining 1 tablespoon oregano and spinach.
17. Cut into 8 slices.