Instructions

1. Heat olive oil over medium heat in a heavy-bottomed saute pan. Cook garlic a minute or two or until fragrant; stir in spinach and continue cooking, stirring, until spinach is barely wilted, about 1 minute. Remove from pan and refrigerate.
2. Dust pizza stone with corn meal then place cold pizza stone in oven; preheat oven to 420 degrees.
3. Place thawed dough on a pizza peel that has been dusted with cornmeal; pull edges of dough out slightly and let dough rest 15 minutes, or according to package instructions. While dough is resting, assemble ingredients.
4. Stretch dough into a large 10-12 inch oval, circle or rectangle. ( I prefer a a thin crust, so stretch it thin.) Arrange chilled garlic spinach over top of pizza, then sprinkle artichoke hearts, feta and olives over top. Arrange mozzarella over pizza, then brush edges of exposed crust with olive oil.
5. Shake pizza gently on peel to insure it slides, then carefully slide pizza from pizza peel onto hot pizza stone and bake pizza until crust is golden brown, about 17-20 minutes.