Prepare Basic Pizza Dough as directed below, adding grated Parmesan cheese to flour.
Place loaded Presto® PizzazzTM baking pan on Presto® PizzazzTM pizza oven and bake on DUAL setting for 10 minutes. Remove baking pan.
Heat large sauté pan over medium heat. Add butter and oil. Add onions; stir. Cover with lid to allow onions to release their liquid. Remove lid and slowly cook onions, stirring frequently, until nicely browned, 40 to 50 minutes. Add balsamic vinegar during last 10 minutes. Remove to plate. In same pan, lightly sauté spinach until just wilted. Remove from heat.
Spread Alfredo sauce on crust leaving 1-inch rim. Arrange caramelized onions over sauce. Top with spinach. Sprinkle pine nuts. Add salt and generous amount of pepper. Top with crumbled bleu cheese.
Place loaded Presto® PizzazzTM baking pan on Presto® PizzazzTM pizza oven and bake on LOWER setting for 5 minutes. Finish on DUAL setting for 5 minutes until bleu cheese is melted.
NOTE: For a beautifully browned crust, brush oil on crust while baking.
BASIC PIZZA DOUGH
1 cup warm water (105-115 degrees)
1 package active dry yeast
21/2 to 3 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons olive oil
Dissolve sugar in water. Sprinkle yeast over water mixture; stir to dissolve. Let proof 5 minutes until bubbly.
Put 21/2 cups flour in large bowl. Make a well in the center. Add salt in well. Pour in yeast mixture and olive oil. Stir to form soft dough.
Turn dough onto lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding flour gradually as needed.
Transfer dough to lightly oiled large bowl, rolling dough to coat with oil. Cover with plastic wrap and let rest in a warm spot until doubled in size, about 1 hour. Punch dough down with fist.
Dough recipe makes 2 thin crusts or 1 thick crust, depending on preference. Turn dough out onto lightly floured surface and shape into 1 or 2 balls. Cover with a towel and let rest 15 to 20 minutes. Roll or stretch dough to a 12-inch diameter and place on Presto® PizzazzTM baking pan.