Spinach Deep-Dish Pizza in Cornmeal Crust, Tater Tots

My wife has had a craving for spinach, so I thought of making a spinach pizza. I used Vicolo Pizza organic cornmeal crust pizza shells; they come frozen in a pack of two.

I simply sliced into thin half moons half of a sweet Vidalia onion and started sauteeing it over medium heat. After a few mintues when the onion was clearing in color, I put in several (three or four?) handfuls of baby spinach leaves, and cooked a few more minutes till the spinach was cooked and reduced a little in volume.

I put the onion-spinach mixture into a bowl and mixed in half of a 12 ounce can of tomato puree, about ten oregano leaves from my garden, a tablespoonful (maybe a little bit more) of pesto sauce, and a little salt. I spread the sauce into two pizza shells and on my pizza (not my wife's as she avoids non-fermented soy) put a few heaps of Scottish garlic and herb vegan creamy "Sheese" spread.

It was good! I also served some English peas and heated some tater tots (potato treats).