In a blender, pulse 4 cups of the Fresh Express Spinach & Arugula with the garlic, cashews, Parmesan. In a slow, steady stream, add 2/3 cup of oil.

Caramelize the onions in a thick-bottomed sauté pan, then transfer to small bowl.

Using the same sauté pan, blacken the mushrooms until soft. Set aside.

Cook pizza dough according to the package for half the amount of time.

Spread desired amount of pesto on the pizza. Top with onions, mushrooms and 1 cup of the Spinach & Arugula. Cook for the remainder of the time, then remove from oven and top immediately with crumbled goat cheese and spinach.