Preheat oven to 425 °F (220 °C). Line a baking sheet or pizza stone with parchment paper or lightly grease with olive oil.

Roll or stretch pizza dough into a roughly 12″ oval or rectangle; transfer to the prepared sheet. Brush the dough lightly with olive oil.

In a skillet over medium heat, warm 2 Tbsp olive oil. Add garlic and sauté for 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove from heat and let cool slightly.

Spread wilted spinach evenly over the dough, leaving a small border around the edges. Distribute sun-dried tomatoes on top.

Sprinkle mozzarella evenly, followed by crumbled feta. If using, scatter red pepper flakes for a touch of heat.

Bake for 12–15 minutes, or until the crust is golden and cheese is bubbly and slightly browned.

Remove from oven and let rest 2–3 minutes. Garnish with fresh basil or parsley. Slice into squares or strips to serve.