Step 1

Preheat the oven to 425°F. Place the pizza crust on an ungreased 12-inch pizza pan. Brush the crust with 1 tablespoon of oil from the sun-dried tomatoes. Top with spinach and 1/2 cup chopped sun-dried tomatoes. (Save the remaining sun-dried tomatoes and oil for another use.) Top with the mozzarella. Editor’s Tip: If you don’t have a pizza pan, don’t worry! You bake pizza on parchment. Preheat a pizza stone or a baking sheet in the oven. Then assemble the pizza on a piece of parchment. When the oven is preheated, slide the pizza—parchment and all—onto the baking surface.

Step 2

In a small skillet, saute the onion in olive oil until tender. Add the garlic, and cook for one minute longer. Remove the skillet from heat. Stir in the rosemary, pepper and, if desired, lemon zest. Spread the onion mixture over the pizza. Sprinkle with crumbled feta cheese and olives.

Step 3

Bake for 10 to 12 minutes, until the cheese is melted. Let the pizza stand for five minutes before slicing. Editor’s Tip: Finish the pizza with torn fresh basil or oregano to boost the herbaceous flavors. You can also sprinkle on crushed red pepper or grated Parmesan just before serving.