Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. Lightly flour a work surface with 1/4 cup flour.

Stretch or roll the pizza dough into a 12-inch round (about 1/4-inch thick). Transfer dough to a piece of parchment paper or a lightly floured pizza peel. Brush outer 1/2-inch edge with 1 tablespoon olive oil to promote browning.

Sauce

Season the pomodoro

In a small bowl combine 3/4 cup pomodoro sauce with 1 teaspoon minced garlic, 1/2 teaspoon dried oregano, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Spread an even layer (about 1/2 inch thick) of the seasoned pomodoro over the stretched dough, leaving the oiled rim exposed.

Cheeses

Evenly distribute 1 1/2 cups shredded mozzarella over the sauced dough, leaving the crust clear. Scatter 1/2 cup crumbled feta on top of the mozzarella in small clusters so it melts unevenly and provides tangy pockets.

Toppings

Toss 2 cups washed spinach with a drizzle (about 1 tsp) of olive oil so leaves don’t release too much water on the pizza. Spread the spinach in a single layer over the cheeses.

Distribute 1 cup thinly sliced bell peppers evenly over the pizza. Add 1/2 cup halved, pitted kalamata olives and 1/4 cup very thinly sliced red onion (if using). Finish toppings with 1/4 teaspoon cracked black pepper across the surface.

Bake & Finish

Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and blistered and cheeses are bubbling. Rotate after 5–6 minutes for even browning if your oven has hot spots.

Remove pizza from oven and let rest 2 minutes. Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle 1/4 teaspoon dried oregano and optional 1/4 teaspoon red pepper flakes. Let rest another minute so flavors settle.

Slice into 6–8 pieces and serve hot.