Tha Pizza Cutta Presents: Creamed Onions and Spinach Pesto Pizza

Pizza is one of those dishes that is great for cupboard cleaning. "I got a little of this, a bunch of that, and I better use this cheese before it goes bad," and so on until you've got a new and awesome pizza dish that is quick and easy for dinner. And hey, I gotta live up to my name so for the Cream Onions and Spinach Pesto Pizza, I had a bunch of, you guessed it, spinach and onions that needed to be eaten sooner rather than later. I was thinking of side dishes but nothing was WOWING me until I checked up on one of my favorite blogs: Proud Italian Cook and her (Marie's) latest recipe of Roasted Parmesan Creamed Onions. As soon as I read about this dish I knew instantly I was going home to make it for something to do with dinner. Looking back, I wish I had pics of just the onions because their flavor and visual was nothing short of stunning-Thanks Marie!!

Creamed Onions and Spinach Pesto Pizza with Dates and Dry Salami

Once I was in the kitchen cutting up the onions, all the pieces to my pizza starting falling into place like a really fun puzzle. I had spinach, walnuts, and parmesan reggiano so I was going to make a pesto! I had mozzerella and asiago cheese so I had a great melter of a cheese and a great taster of a cheese. I had dry Bianco D'ior salami and dates so I had a variety of toppings for a more full flavor profile and extra texture dimensions. Plus of course I had the package of 2 small Boboli pizza crusts which I honestly always pick up when I am out food shopping. It's like having bread in the house-it's a staple plus they have been fail-safe for me years, and to be honest I haven't gotten that homemade pizza dough just right yet. O_0

Pizza in the back = Dates, Pizza in the front = None, and Featuring our Graffiti Coffee Table Customized by Pete!

Here's my 10 Steps to the Creamed Onion and Spinach Pesto Pizza Pie:

• First, I followed Marie's recipe exactly only scaling down because it's just me and Pete eating here!

• Second, I made the spinach pesto. I am sure everybody has their go-to pesto recipe on hand so I wont' bore you guys with mine. However, I will mention that I add lemon juice for zing and to thin out the sauce a bit.

• Third, preheated the oven to 375.

• Fourth, laid down the pesto on the Bobolis.

• Fifth, laid down 2 pieces of deli cut asiago cheese.

• Sixth, creamed onions went all over the place.

• Seventh, sprinkling of shredded mozzerella cheese making sure to take it all the way to the edges so it binds all the toppings together.

• Eighth, placed the chopped dates and salami.

• Ninth, baked for 35-40 minutes.

• Tenth, let it cool, did my pizza cutta thing and devoured it!!

And in keeping with the terrible stereotype, BadaBing-BadaBoom, Rachel 'Tha Pizza Cutta' Joyce delicious pizza pie!