1 recipe pizza dough, or 1 to 1½ pounds store-bought dough, at room temperature

Cornmeal, for stretching the dough

Extra-virgin olive oil, for drizzling

2 cups fresh spinach

1 garlic clove, chopped

Sea salt, to taste

⅔ cup pizza sauce (homemade or store-bought)

¾ cup grated low-moisture mozzarella cheese (about 2 oz)

¾ cup grated provolone cheese (about 2 oz, or more mozzarella)

¼ cup grated Parmesan cheese

¾ cup cherry tomatoes, halved

Fresh basil leaves

Red pepper flakes

Cook Mode Prevent your screen from going dark

If using refrigerated dough, let it rest at room temperature for at least 1 hour.
Preheat oven to 450°F. Dust a quarter sheet pan or jelly roll pan with cornmeal. Stretch dough to fit the pan, pressing into corners.
Heat a drizzle of olive oil in a skillet over medium heat. Add spinach, garlic, and a pinch of salt. Sauté for 1 minute until spinach wilts.
Spread pizza sauce evenly over the dough, leaving a ½-inch border.
Top with mozzarella and provolone, spreading to the edges.
Add sautéed spinach and garlic, then sprinkle Parmesan cheese on top.
Arrange cherry tomatoes cut side up, and drizzle lightly with olive oil.
Bake for 20–25 minutes, until crust is golden brown and cheese is bubbly and browned.
Let cool for 5 minutes before topping with basil and red pepper flakes. Slice and serve.