1 onion, thinly sliced
1 bunch spinach (approx 5 oz)
2 store-bought pizza doughs
1 cup whole milk ricotta cheese
1 pound lamb Merguez sausage, removed from casing and cut into ½ inch pieces
Prepare the grill to medium-high heat or preheat the oven to 500 °F.
Heat one tablespoon of oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally until soft and browned, around 20 minutes. Remove from the heat and reserve.
Bring a large pot of salted water to a boil. Add the spinach and cook until just soft, around 3 to 4 minutes. Strain the spinach using a colander and cool. Squeeze the excess water from the spinach using a towel, then chop finely and reserve.
Divide the pizza dough into 4 pieces, then press or roll out the dough until 1/8-inch thick. Brush the dough rounds with olive oil and sprinkle with salt.