Serves 8 / Fresh spinach adds lightness to this thin-crust pizza; arugula makes a nice substitute. Prep tip: The dough can be made ahead of time and stored, but for a quicker dinner, use ready-made flatbread, such as organic Rustic Crust.


½ teaspoon yeast
12 scant ounces lukewarm water
1¼ pound all-purpose flour (about 4½ lightly spooned and leveled cups)
½ tablespoon kosher salt
Olive oil


2 medium-large onions, thinly sliced
2 tablespoons olive oil, plus 2 teaspoons
12 cloves garlic
16 cherry tomatoes, halved
1 tablespoon chopped fresh basil
½ tablespoon chopped fresh oregano
4 cups (about 2 ounces) fresh spinach leaves, chopped
3 teaspoons capers, drained
½ cup freshly grated Parmesan cheese

  1. To make dough: In a mixer or food processor fitted with a dough blade, combine yeast and water and let stand 5 minutes. In a bowl, combine flour and salt; add to yeast mixture and mix for 3-4 minutes. Form into four balls. Coat with olive oil and place on a baking sheet, leaving space between them. Cover with plastic and refrigerate for 1 hour or up to 2 days. (Dough will not rise.)
  2. For toppings: Sauté onions in 2 tablespoons oil over medium-high heat, stirring often, until brown and caramelized, 20 minutes. Set aside. Peel garlic, drizzle with a little olive oil, place on a baking sheet, and roast at 375° for 10-15 minutes, turning once. Cool and chop. In a medium bowl, toss cherry tomatoes with basil, oregano, and 1 teaspoon olive oil.
  3. Preheat oven to 400°. On a floured surface, roll out dough balls to make four thin, 9- to 10-inch crusts; place on baking sheets. Bake for 3 minutes. Cool slightly (leave on baking sheets). Increase oven to 500°. Brush each crust with ¼ teaspoon olive oil. Sprinkle with caramelized onions, then garlic, then spinach. Top with tomato-herb mixture, capers, and cheese. Bake on middle oven rack for 6-8 minutes, until crusts are crispy with bubbles.

PER SERVING: 343 cal, 17% fat cal, 6g fat, 2g sat fat,4mg chol, 10g protein, 61g carb, 3g fiber, 472mg sodium