Here’s a favorite of ours. First had something like this at Cheese Board Pizza in Berkeley several years ago and it’s been coming out of our oven ever since. Garlicky, onion-y good. (and it makes 2 pizzas!)
CARAMELIZED ONION & SPINACH PIZZA
1 package yeast
1 cup warm water*
1 tab. sugar
2 tab olive oil
1/2 tsp. salt
2 1/2 cups flour
Let the yeast dissolve in the water and then stir in the other ingredients. Knead 3 to 4 minutes (you can add a little more flour if it feels too sticky) and stretch the dough onto 2 12″ pizza pans that have been sprayed with cooking spray. Put them in a warm place to rise while you do the rest of the prep. (I turn the oven on for just 3 minutes, then turn it off to warm it a bit and set the pizza crusts in there to rise).
4 cloves of garlic, minced
1/3 cup olive oil*
4 onions (yes 4!!), chopped
Big splash of olive oil
8 oz. mozzarella, grated
4 oz. spinach, chopped
6 oz. brown mushrooms, sliced
1/2 cup pine nuts
While the crust is rising, do all your chopping and grating of the topping ingredients.
Heat the splash of olive oil in a skillet. Cook the onions for about 10 minutes until they are browned and caramelized.
Mix the garlic and 1/3 cup olive oil together. Spread it over the raised crust.
Then layer on the onions, cheese, spinach, mushrooms and pine nuts.
Pop the 2 pizzas into a 350 degree oven for 20 to 25 minutes, until the pizza starts to brown around the edges.
*We love the Spanish Olive Oil from Trader Joe’s. It tastes like cooking-smells floating out the windows in Seville on a hot summer night. So rich and buttery.