1. Place your pizza stone or steel on the lowest oven rack. Preheat the oven to four hundred seventy-five Fahrenheit for at least one hour.

2. In a large skillet, heat the two tablespoons of olive oil over medium-high heat. Add the minced garlic and cook until fragrant—about thirty seconds. Introduce the spinach gradually, stirring until it has completely wilted down. Remove from heat, season with salt and pepper, and set the mixture in a sieve over a bowl to drain excess moisture.

3. On a lightly floured surface, gently stretch and press the dough into a twelve-inch round shape. Brush the crust’s outer edge lightly with olive oil.

4. Start by spreading the shredded mozzarella evenly across the dough. Follow this with the drained sautéed spinach mixture. Finally, scatter the crumbled feta and dried oregano over the entire surface.

5. Carefully slide the pizza onto the preheated stone or steel in the oven. Bake for approximately twelve to fifteen minutes.

6. Remove the finished pizza when the crust is golden-brown and the cheese is bubbling. Let it rest on a wire rack for two minutes before slicing and serving.