An experiment in how to combine a couple of my favorite foods: spanikopita and margharita pizza.
1/2 of a thin-crust pizza dough tube
1/4 cup part-skim mozzarella cheese
1/4 cup Ranch dressing
1 small onion, finely diced
1 Tbsp EVOO
1 large garlic clove
1/2 can spinach (or 1/2 box frozen), squeezed of all excess water
2 Tbsp real bacon bits
4 roma tomatoes, thinly sliced
2 oz feta cheese
Preheat oven to 425. Brush Large Bar Pan with a little bit of vegetable oil. Spread the 1/2 pizza crust to cover. Once oven is preheated, bake crust for 5 minutes, then remove from oven and set aside.
Meanwhile, in a small skillet, heat EVOO over medium heat. Add onion and saute until tender (5 minutes). Add garlic, pressed, and saute 1-2 minutes more. Add spinach and stir until heated through. Remove from heat and set aside.
Sprinkle crust with mozzarella cheese, drizzle ranch dressing. Using tongs, spread spinach mixture evenly over crust. Add remaining toppings (bacon, tomatoes, and feta cheese), return to oven for 15-20 minutes or until edges turn golden brown.