Spinach and Onion Pizza with White Bean Puree

Spring is a good time to eat your greens, so here is another tasty idea of something to do with spinach. This recipe makes two pizzas, but could easily be halved. (I often make two pizzas when we only need one for dinner--the other makes a good lunch or dinner the next day. My grandmother used to call this "planned-overs".)

2 14-inch pizza crusts
2 cups cooked white beans (or 1 15-oz can)
2 cloves garlic
1 tsp salt, plus more to taste
Black pepper to taste
1/2 tsp lemon juice
2 Tbsp olive oil, plus more as needed
2 medium onions, sliced lengthwise
1/2 lb spinach, stemmed
1 tsp dried oregano
6-8 oz. shredded mozzarella

Preheat the oven to 450 degrees. Paint the pizza crusts lightly with olive oil.

Combine the beans, garlic, 1 tsp salt, black pepper, lemon juice and olive oil in a food processor and process until smooth. Add a little water until it reaches consistency of a thick sauce.

Heat a little olive oil in a large skillet. Add the onions and saute for 3-4 minutes. Add the spinach and oregano and saute just until the spinach is wilted. Remove from heat.

Spread the bean mixture onto the pizza crusts. Top with the onions and spinach, then sprinkle with the mozzarella. Bake for 15-20 minutes, until the crust is done and the cheese starts to brown.

Serves 5-6.