INGREDIENTS
2
tablespoons extra-virgin olive oil
1
large sweet onion, thinly sliced (about 4 cups)
1
tablespoon balsamic vinegar
2
cloves garlic, finely chopped
1
can (11 oz) Pillsbury® refrigerated thin pizza crust
1
box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
1
cup shredded mozzarella cheese (4 oz)
1
cup shredded provolone cheese (4 oz)
1/4
cup fresh shredded Parmesan cheese
DIRECTIONS
1
In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion, sugar and vinegar. Cook 8 to 12 minutes, stirring frequently, until onion is golden brown; stir in salt and garlic. Remove onion from skillet; set aside.
2
Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
3
Spoon onion mixture evenly over dough to within 1/2 inch of edges. Top with spinach; sprinkle with cheeses.
4
Bake 13 to 16 minutes or until crust is golden brown and cheese is melted.
High Altitude (3500-6500 ft)
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