Put 2 cups of all-purpose or bread flour in a bowl.
Add 1 TBSP yeast, 1 tsp salt, 2 TBSP olive oil.
Stir in 3/4 cup warm water and knead into a soft dough, about 5 minutes.
Let dough rise until double. On a warm, humid summer day, this won't take very long.
Meanwhile, chop a couple generous handfuls of fresh spinach. I'm not sure how much I actually used, but it was probably between 2 and 3 cups.
Chop an 8 oz block of feta cheese (or try fresh mozzerella if feta is too strong for your taste) into 1/2" cubes and toss with 2 TBSP olive oil and a crushed clove of garlic (or two cloves, depending on how much you like garlic).
When the dough is ready, spread it out on a small (9x12) cookie sheet. Spread the chopped spinach on the dough, followed by the garlic feta chunks. Bake at 425 until the cheese is toasted and brown, the pizza crust is golden, and you can smell the roasting garlic.