Spring Vegetable Pizza

Homemade Pizza Dough topped with Spring Veggies and two Cheeses!

AuthorSara Bojarski Prep Time: 0:15:00
Cook Time: 0:55:00
Total Time: 1:10:00
Serving Size: Serves 4 Ingredients
  • 1 Tablespoon Canola Oil
  • 1/2 Tablespoon Butter
  • 3 Cups Yellow Onion (sliced thin)
  • 1/2 Teaspoon Black Pepper
  • 5 Cups Fresh Spinach Leaves
  • 1 Tablespoon Garlic (minced)
  • 3 1/2 Cups Beefsteak Tomatoes (cut into a small dice)
  • 2 T Dried Oregano
  • 1 Recipe Classic Dough (Recipe Below)
  • 1 Cup Pecorino Romano (grated)
  • 1/2 Pound Mozzarella Cheese (whole) (cut into 1/4" thick squares)
  • Fresh Basil Leaves (torn)
  • Olive Oil
  • 1/2 Teaspoon Salt
Directions
  • Heat up a medium sized skillet over a high heat and add in your canola oil and butter. Once the butter has melted, add in your onion and black pepper and stir. Reduce the heat to medium-low and cook your onions, stirring frequently, until caramelized (about 35 minutes). Once your onions are a nice golden brown color, add in your spinach (in batches) and garlic and turn the heat up to medium high. Cook the spinach til it's wilted (about 5 minutes). Turn off the heat and season with salt. Reserve for later use.
  • In a large bowl, combine your tomatoes, oregano and salt and mix together until combined.
  • Grease two large baking sheets with non-stick spray and pre-heat your oven to 500 degrees.
  • Divide your pizza dough in half and stretch them out, one on each baking pan, until they're thin and resemble a pizza (they should take up almost the entire length and width of a normal baking sheet).
  • Top each pizza evenly with the tomato mixture, then the spinach/onion mixture. Then top with the Pecorino Romano and Mozzarella pieces. Place in the oven and immediately turn the oven temperature down to 375 degrees.
  • 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!