2 tbsp. olive oil, divided
1 onion, peeled, minced
1 minced garlic clove
1 (5 oz pkg) baby spinach
1/8 tsp nutmeg
1 lb frozen pizza dough, thawed
1/3 cup chunky garden-style pasta sauce
10 oz cherry tomatoes, halved
1 (8 oz container) fresh mozzarella cheese balls, halved
3 tbsp. toasted pine nuts.

Heat oven to 400°F.

In a skillet over medium-high heat, add 1 tablespoon oil, add onions, cook 2 minutes. Add garlic, stir, cook 30 seconds. Stir in spinach and nutmeg. Cook 1 minute. Season with salt and pepper to taste.

On a lightly floured surface, using a rolling pin, roll out dough to 14-inch round. Transfer to baking pan. Spread pasta sauce evenly over dough.

Top with spinach/onion mix, tomato halves, cheese balls and pine nuts. Using a pastry brush, coat edges of dough with remaining oil.

Bake for 20 minutes or until cheese is melted and crust is golden brown.

Submitted by: Sherry Monfils