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
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.)
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.
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.