Feta-Mozzarella Pizza

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the tomatoes. Place in a bowl; drizzle with olive oil and season with salt and pepper. Roughly chop the olives. In a bowl, combine the feta (crumbling before adding), chopped olives, oregano, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

In a medium pan (nonstick, if you have one) heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat.

Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, spread the romesco sauce onto the prepared dough. Evenly top with the seasoned tomatoes, cooked onion and spinach, and mozzarella (tearing into small pieces before adding). Drizzle with olive oil and season with salt and pepper.

Bake the pizza, rotating the sheet pan halfway through, 17 to 22 minutes, or until the dough is lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes, then top with the marinated feta and prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding). Carefully transfer to a cutting board; cut into equal-sized pieces. Enjoy!