• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 475 degrees. Wash and dry produce. • Sprinkle 3 TBSP flour over a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking. • Evenly sprinkle dough balls with 2 TBSP flour. Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.

• While dough rests, halve, peel, and thinly slice onion. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Strip thyme leaves from stems; discard stems and roughly chop half the leaves (reserve remaining thyme for garnish).

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until lightly browned, 3-4 minutes. • Add mushrooms and chopped thyme; season with salt and pepper. Cook, stirring occasionally, until veggies are softened, 5 minutes. TIP: If pan looks dry, add another drizzle of oil. • Add garlic powder, 1 tsp sugar(2 tsp for 4 servings), and 1⁄4 cup water. Cook, stirring occasionally, until onion is jammy and caramelized and mushrooms are browned and tender, 2-3 minutes more. Season with salt and pepper. (For 4, you may need to work in batches.)

• Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per baking sheet). TIP: If needed, use a rolling pin to help roll out dough. • Cover dough with a clean kitchen towel and let rest 15 minutes. (This will make stretching the dough into a larger shape even easier!)

• Once dough has rested 15 minutes, use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5-6 inches wide. • Evenly spread dough with roasted onion and garlic spread, leaving a 1-inch border. Sprinkle with mozzarella. Top with caramelized onion and mushroom mixture and feta. Drizzle or brush edges of dough with olive oil.

• Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)

• Sprinkle reserved thyme leaves over pizzas. Slice as desired and serve.