• Step 1

  Preheat oven to 350 degrees. Toss onion and mushrooms with 1 Tbsp olive oil; season with salt and pepper. Arrange in single layer on large baking sheet. Cook 10 min; remove from oven. Set aside.

• Step 2

  Season cherry tomatoes with salt and pepper; toss with remaining Tbsp olive oil.

• Step 3

  Slide mushroom-onion mixture to one side on baking sheet; arrange cherry tomatoes on other side. Return pan to oven; cook about 8 min until tomato skins crack.

• Step 4

  Puree roasted tomatoes, oregano, and basil in blender until smooth. Set aside.

• Step 5

  Remove pan from oven. Add spinach to only tomatoes on pan; stir to combine. Return pan to oven; cook 2 min. Remove from oven and set aside.

• Step 6

  Toast pitas on oven racks 5-6 min. Transfer to clean baking sheet. Spread each pita evenly with 2 Tbsp tomato puree. Top with mushroom-onion mixture; sprinkle evenly with cheese and top with tomato-spinach mixture.

• Step 7

  Return pizzas to oven; cook 6-8 min, until cheese melts and edges brown.

Note: When servings & ingredients are modified, nutrition & directions may vary.