Spinach Ricotta Pizza - Gluten-Free

3 TBL olive oil

2 cloves garlic, minced

1/2 yellow onion, sliced thin

1 tsp balsamic vinegar

1 tsp dried parsley or basil 

1 cup fresh spinach leaves

1 cup mozzarella, shredded or dairy/casein free mozzarella

1/2 cup ricotta or dairy/casein free cream cheese

1-2 roma tomatoes, sliced

Prep:
20 minutes

Directions:

Heat oil in pan and add onions. Saute until translucent, about 5 minutes. Add garlic and cook, about 2 minutes. Add balsamic vinegar, herbs and a pinch salt and pepper.  Saute until onions take on color, about 3 minutes. 

Prepare one pizza crust from Bella Gluten-Free Pizza Mix. Freeze half of dough or double your toppings if making two. Line Pizza stone or baking sheet with parchment paper and spread dough according to instructions to the edge of stone forming a crust. Let rise in warm area for 20-30 minutes.

 Add onion sauce to the risen pizza crust. Top with mozzarella cheese, and spinach.  Spoon ricotta evenly over top. Add parma cheese and salt and pepper, if desired.

 Heat oven to 500 degrees. Add pizza to center rack and bake for 15-20 minutes or until dough is to desired doneness.

Chef’s Notes:
To thaw frozen pizza dough, place zip lock bag with dough into a bowl of warm water for about 20 minutes. Dough should be thawed completely before handling.