- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1 firm ripe pear, cut in half, cut into 1/4-inch slices
- 1 (13.8 ounce) can Pillsbury® refrigerated artisan pizza crust with whole grain
- 6 ounces provolone cheese, shredded
- 3/4 cup crumbled Gorgonzola cheese
- 2 cups loosely packed baby spinach
- Heat oven to 400 degrees F for dark or nonstick pan (425 degrees F for all other pans). Spray 15×10-inch pan with sides with cooking spray.
- Heat 10-inch skillet over medium heat. Add oil and onion; cook about 5 minutes, stirring occasionally, until onion is softened and starting to brown. Reserve 1/2 cup pear. Stir remaining pear into onion. Cook 2 minutes, stirring frequently.
- Unroll dough in pan; starting at center, press dough into 15×10-inch rectangle. Bake about 8 minutes or until light brown.
- Evenly top crust with provolone cheese. Top with pear mixture and Gorgonzola cheese.
- Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Top with spinach and reserved 1/2 cup pear slices. To serve, cut into 6 rows by 3 rows.