The chipotle peppers lend a smoky, spicy twist to what is otherwise a spinach and onion pizza. You can use more or less of the chipotles depending on your taste. The amount listed below makes for a mild kick. This recipe makes two pizzas (we'll be eating the second one tonight since I won't have time to cook); cut it in half if you only want one.
2 medium onions, sliced lengthwise
1/2 lb spinach, washed and stemmed
1 1/2 - 2 chipotle peppers in adobo sauce, seeded and minced
Salt and pepper to taste
2 14-inch pizza crusts (note the permanent quick reference link on the left)
2/3 - 1 cup salsa, ideally something fire roasted
6-8 oz. shredded mozzarella
Preheat the oven to 450 degrees.
Heat a little olive oil in a large skillet and saute the onions over high heat, stirring frequently, for 3-4 minutes. Add the spinach and continue to saute, stirring frequently, until wilted. Stir in the chipotles, salt, and pepper and remove from heat. Drain extra water off the spinach mixture to prevent a soggy pizza.
Paint the pizza crusts with a little olive oil, then spread half the salsa over each one. Top each with half the spinach mixture, then sprinkle half the mozzarella over each one.
Bake for 15-18 minutes, until the crusts are done and cheese begins to brown.