FOR THE PIZZA:

1. Heat a few Tablespoons of oil in a medium skillet over med/high heat. Add the onions. Stir to coat. Sprinkle a generous portion of salt and pepper ~ cook for approximately 2 minutes. Add the sugar, continue to cook until the onions have cooked down, approximately 10 minutes
2. Add the mushrooms to the onions and cook until they have released their liquid, approximately 5 min. Add the spinach and let it wilt, a few minutes more. (you can even take the skillet off the heat and cover the pan with a lid, the spinach will wilt from the steam inside)
3. Add the vinegar, stir and set aside

FOR THE SAUCE:

1. In a small saucepan over low/medium heat, melt the butter and add the flour whisking for about 1 minute. Do not brown the flour. Add the garlic and continue to cook 30 seconds – 1 minute more
2. Continue to whisk as you slowly add the warm milk. Continue to stir until the sauce thickens. Take off the heat and add the Parmesan cheese and a pinch of nutmeg. Set aside

PUTTING IT ALL TOGETHER:

1. Roll out your room temperature dough with a rolling pin to your desired size
2. Place your pizza dough on top of a very hot pizza stone. If you do not have one a large baking sheet may work
3. Top the dough with the white sauce leaving as much of a crust or lip as you like
4. Top with 3/4 of the mozzarella cheese then the onion/mushroom/spinach mixture
5. Top with the feta cheese and remaining mozzarella
6. Bake at 450 for 10-14 minutes ~ top with a little fresh basil and parmesan cheese and enjoy!