One of Alex’s and my favorite low-key things to do in college was have a make-your-own-pizza night. We’d get pizza dough from a local pie shop, then split it in two. Alex would make his own pizza, I would make mine, and then we’d do a taste test with both. A pizza contest of sorts.
“Ooh, I love the mix of cheeses you did on yours.”
“Yeah but the barbecue chicken on yours is awesome.”
Then we’d crown a pizza winner. Regardless of who won, both pizzas would be eaten entirely, our bellies full and our hearts content.
This time, instead of picking up pizza dough at our local pizza shop, I snagged one of the newest lines of pizza dough from the refrigerated dough section of the grocery store, Pillsbury’s Best Pizza Dough.
Just like those classic Pillsbury crescent rolls, all you do with this pizza dough is unroll, top with your favorite toppings, and bake. It’s made with clean ingredients and tastes really fresh. And it comes wrapped in parchment paper, making cleanup a breeze.
I decided to make a Caramelized Onion Mushroom and Spinach Pizza, and let me tell you, if I brought this to Alex’s and my pizza night, it would’ve won 🙂 I’m also super into the idea of using this pizza dough to make pizza poppers. Who’s in?!
How to make this easy pizza recipe
Because the dough is already prepped and ready to use, all you have to do for this caramelized onion, mushroom, and spinach pizza is cook the toppings! To make this ah-mazing pizza, you’ll need to:
Caramelize the onions — Caramelizing onions takes time. You first need to melt some butter in a skillet, and then add the sliced onions. Keep the heat at around medium and resist the urge to stir the onions every 5 seconds. The caramelization process will take 10-15 minutes, and there’s no way for you to rush it!
Saute the mushrooms — Once the onions are cooked most of the way, add the mushrooms in for the last few minutes. You want to cook down the mushrooms now so that they don’t make the pizza soggy in the oven.
Top your pizza and bake — Top the pre-baked pizza crust with the veggie mixture, then sprinkle on some cheese and spinach. Pop your glorious homemade pizza into the oven until the cheese is bubbly and turning golden around the edges.
How to freeze pizza
If you wind up with leftover mushroom, onion, and spinach pizza (a great problem to have), you can either store it in the fridge to enjoy within the next day or two, or you can freeze the pizza for later. To freeze pizza, you first want to slice it and let it cool completely on your countertop. Then, wrap 2-3 slices in two layers of plastic wrap and then a layer of foil. Alternately, you can store the pizza slices in a freezer-safe baggie.
When you’re ready to enjoy your frozen pizza, put the frozen slices directly into the oven and bake at 325ºF for 10+ minutes, or until heated through. (Avoid reheating the pizza in a microwave, as that will make the slices soggy).
A thin crust Caramelized Onion, Mushroom, and Spinach Pizza perfect for those weeknights when you want a quick fix dinner!
- 1 package Pillsbury’s Best refrigerated thin crust pizza dough
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup thinly sliced onion
- 1/4 teaspoon salt
- 8 oz sliced button mushrooms
- 2 cloves garlic, minced
- 1 cup baby spinach leaves
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup parmesan cheese
- 1 teaspoon chopped fresh thyme leaves
- Heat oven to 425°F.
- Unroll dough with oven-safe parchment paper and place onto a large cookie sheet (dough bakes on paper). Brush with olive oil. Bake 7 minutes. Remove from oven and set aside.
- Meanwhile, melt butter in a medium nonstick skillet over medium heat. Add onion and salt; cook 10-15 minutes, stirring occasionally, until onion softens and begins to brown.
- Add mushrooms; cook an additional 5-7 minutes or until softened and also beginning to brown. Stir in garlic; remove from heat.
- Spread mushroom mixture evenly over dough. Top with spinach, mozzarella cheese and Parmesan cheese.
- Bake 7 to 11 minutes longer or until cheese is melted and crust is golden brown. Sprinkle with thyme.
This post is sponsored by Pillsbury. All text and opinions are 100% my own. Thank you for supporting the brands that help make Broma possible!