Spinach, Oven-Dried Cherry Tomato & Feta Pizza

Directions

To make the pizza dough:

Add yeast, sugar, and water in a measuring cup or a medium bowl. Let sit for 10 to 15 minutes.

In a electrical mixer, add flour, olive oil, salt and actived yeast mixture and mix in low speed, 4 to 5 minutes, add more water if the dough seems too dry.

Until it forms into a soft dough and bowl is clean inside.

Coat the inside of the mixing bowl with cooking spray, and cover with a plastic wrap or a kitchen towel.

Set in a warm place and let the dough rise until doubles the volume, about 40 to 60 minutes.

Meanwhile,

Mix together crushed garlic and 3 tablespoons of extra-virgin olive oil in a small bow, and let sit.

Heat 1 teaspoon of the olive oil in a large skillet over medium-high heat.

Add garlic, sauté until fragrant, about 30 seconds.

Stir in the spinach with bunches, cook until spinach is welted, 2 to 3 minutes.

Remove from heat and transfer into a colander, squeeze the excess water. Set aside.

Once the dough is doubled the volume, turn onto a lightly floured working surface or cutting board.

Preheat oven to 450 F degrees. If you have a pizza stone, put it in.

Punch the dough a few times, use a rolling roll to roll the dough into a 11-inch diameter circle.

Let stand for another 10 minutes.

Brush the dough with 2 tablespoons of the garlicky olive oil.

Spread the sauteed spinach evenly, arrange oven-dried cherry tomatoes and black olives over spinach.

Sprinkle crumbled feta cheese on top.

Bake on the pizza stone for about 10 minutes; if bake on the pizza tray, it takes a few minutes longer, 12 to 14 minutes until the edges are puffed.

Drizzle with the remaining 1 tablespoon of garlicky olive oil over the pizza, slice and serve warm.