Ingredients
2
tablespoons extra-virgin olive oil
1
large sweet onion, thinly sliced (about 4 cups)
1
tablespoon sugar
1
tablespoon balsamic vinegar
1/2
teaspoon salt
2
cloves garlic, finely chopped
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1
box (9 oz) 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
Preparation
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.
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.
Spoon onion mixture evenly over dough to within 1/2 inch of edges. Top with spinach; sprinkle with cheeses.
Bake 13 to 16 minutes or until crust is golden brown and cheese is melted.
