Spinach and Onion Pizza

Here you will use tomatoes made from stewed pork, with cabbage cooked over low heat, cereals and tomato sauce. Buy one pound of pizza dough and use most of it here; the rest can be used to make red lentil tortillas, carrot salad, and coriander scones.
Remove the dough from the refrigerator. Let stand at room temperature under the lid for 30 minutes.Place a heavy baking sheet in the oven. Preheat the oven to 500 ° (keep the baking sheet in the oven while it warms up).Preheat a large nonstick skillet over medium-high heat. Add 1 teaspoon of oil to the skillet; stir to coat. Add the onion; cook for 4 minutes or until softened, stirring frequently. Remove the onion from the pan. Add 1 teaspoon of oil to the skillet; stir to coat. Add garlic; cook for 1 minute, stirring frequently. Add tomatoes, 1 tablespoon oregano, pepper, and salt; cook for 4 minutes or until most of the liquid has evaporated, stirring occasionally.Roll out the dough into a 13-inch circle on a lightly floured surface; prick the entire surface liberally with a fork. Carefully place the dough on a preheated baking sheet. Spread the tomato mixture evenly over the dough, leaving a 1/2-inch thick rim. Top with onion and cheese. Bake at 500 ° C for 12 minutes or until the crust is golden and the cheese is lightly browned.Preheat a large nonstick skillet over medium-high heat. Add the remaining 1 teaspoon of oil to the pan; stir to coat. Add the spinach; simmer for 2 minutes or until the spinach wilts. Sprinkle the pizza with the remaining 1 tablespoon of oregano and spinach. Cut into 8 slices.