- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 8 servings
- Category: pizza
- Method: baked
- Cuisine: savory
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 8 servings
- Category: pizza
- Method: baked
- Cuisine: savory
Ingredients
- 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
Instructions
- 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.
Keywords: veggie, healthy, thin, easy, homemade
