Step 1

Position the oven rack in the center of the oven. If using a pizza stone, place on the rack, while preheating for a minimum of 30 minutes. Preheat oven to 500°F.

Step 2

Heat oil in a large non-stick skillet, until shimmering, on medium. Stir in garlic, until fragrant, about 30 seconds.

Step 3

Stir baby spinach, greek seasoning, salt, and pepper, in batches, until wilted and water evaporates about 3 minutes.

Step 4

Spread spinach on a paper towel-lined plate to absorb excess moisture and cool slightly, while shaping the dough, for about 10 minutes.

Step 5

Meanwhile, on a lightly floured surface, roll with a rolling pin or shape, with lightly floured hands, the dough into a 12-inch circle.

Step 6

Transfer to a large piece of parchment paper set on a pizza peel, cutting board, or flat cookie sheet, adjusting to ensure it remains evenly in the circle. Alternatively, place the dough onto a lightly oiled pizza pan or large baking sheet. Create a raised edge around the outside crust by pressing outward with fingers on one hand and at the same time, using the fingers on the other hand pressing inward to create the 1-inch edge.

Step 7

Spread Alfredo evenly over the dough, leaving a 1-inch border.

Step 8

Sprinkle with tongs evenly with reserved spinach on top of the alfredo layer.

Step 9

Sprinkle evenly with mozzarella (fontina) cheese, feta, and red pepper flake (if using)

Step 10

Slide the pizza and parchment off of the pizza peel (or cookie sheet) directly onto the oven rack or pizza stone. If using pizza pan or baking the pizza on a baking sheet place the pizza into the center of the oven on the pan. Bake in preheated oven, until the edges of the pizza are golden and cheese is melted, 10 to 12 minutes.

Step 11

Remove the pizza from the oven and cut into slices.