Saute spinach in a pan with a knob of butter until cooked through. Set aside and let cool.
Roll out the pizza dough and place on a pizza pan sprinkled with cornmeal. Blind bake the dough for about 7-8 minutes.
In your food processor, process cottage cheese, milk, onion and cornstarch until combined. The consistency should resemble that of ricotta- smooth with a few curdles.
Fold in sauteed spinach.
Spread the spinach and cottage cheese sauce evenly over the entire pie. Sprinkle generously with the shredded cheese and Parmesan. Drizzle two tablespoons of oil over the pie and bake for about 15 minutes or until golden.