1. Preheat your oven to 450°F (232°C) and, if using a pizza stone, place it in the oven while it heats.
2. In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. In a bowl, mix together the ricotta cheese, Parmesan cheese, sautéed garlic, oregano, salt, and pepper. Stir until well combined and smooth.
4. Roll out your pizza dough on a lightly floured surface to your desired thickness. Transfer it to a baking sheet or preheated pizza stone.
5. Brush the remaining olive oil over the entire surface of the dough. Spread the ricotta mixture evenly over the pizza base, leaving a 1-inch border around the edges.
6. Top with chopped spinach, crumbled feta cheese, and sun-dried tomatoes. If you like a hint of spice, sprinkle the red pepper flakes over the top.
7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
8. Remove from the oven and let it cool slightly before slicing and serving.

As a tip from my kitchen to yours, if you’re ever short on time, using a store-bought pizza dough can be a lifesaver. Just make sure to let it come to room temperature before rolling it out for the best results.