Ingredients

1

tablespoon butter

1

cup thinly sliced onion

2

cups sliced mushrooms (6 oz)

2

cloves garlic, chopped

1

                        can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust

1

tablespoon olive oil

1

cup baby spinach leaves, slightly packed

1 1/2

cups shredded mozzarella cheese (6 oz)

1/4

cup shredded Parmesan cheese

1

teaspoon chopped fresh thyme leaves

Preparation

Spray 15x10-inch or larger dark or nonstick cookie sheet with cooking spray. Heat oven to 400°F (425°F for all other pan types). In 10-inch nonstick skillet, melt butter over medium heat. Add onion and 1/4 teaspoon salt; cook 3 to 5 minutes, stirring occasionally, until onion softens. Add mushrooms; cook 5 to 7 minutes or until softened and browned. Stir in garlic; remove from heat.

Unroll dough on pan; starting at center, press dough into 15x10-inch rectangle. Brush with olive oil. Bake 8 minutes.

Spread mushroom mixture evenly over dough. Top with spinach, mozzarella cheese and Parmesan cheese. Bake 5 to 9 minutes or until crust is golden brown and cheese is melted.

Sprinkle with thyme. To serve, cut into 6 rows by 3 rows.