Mix together the yeast and wate rin a large mixing bowl.
Stir in the flour, salt, and 1 TBSP oil until well combined.
Knead the dough by hand while in the bowl for about 10 minutes or until the dough is smooth and elastic.
Form the dough into a ball and drizzle with a little olive oil then flip the dough ball around to coat in the oil.
Loosely cover the bowl and put in a warm place to rise for about 45 minutes.
THE FILLING, TOPPING, AND ASSEMBLY:
Preheat oven to 475°F.
Coat the bottom and sides of a 10-inch pie plate with the 3 TBSP of oil then set aside.
Heat 1 TBSP of the oil in a large saute pan over medium heat.
Add the half the spinach to the pan then cook, stirring often, until the spinach has wilted, 3 to 5 minutes, then transfer the spinach to a large bowl and set aside.
Add the remaining 1 TBSP of oil to the now empty pan along with the remaining spinach, garlic, crushed red pepper, and 1/2 tsp salt and cook, stirring often, until the spinach has wilted, 3 to 5 minutes.
Transfer the spinach to the large bowl with the other cooked spinach then set aside to cool for about 5 minutes.
Stir the ricotta, Parmesan, and 1/4 tsp black pepper in with the spinach until well combined then set aside.
Separate the dough into two balls, one a little larger than the other, roughly a 12-ounce ball and 10-ounce ball.
Roll out the larger dough ball into a circle a little larger than the pie plate, enough to go up the sides and hang over a bit then stretch the dough onto the pie plate lightly pressing against the bottom and sides, making sure a little dough overhangs from the edges.
Sprinkle half of the mozzarella on the dough in the pie plate then spread on all of the spinach ricotta mixture.
Roll out the other smaller dough ball into a circle a little larger than the pie plate then op the pie plate with the dough circle and cinch the edges of the dough with the edges of the bottom dough, roll up the edges to form a crust all the way around.
Cut 4 slits in the top of the dough about 3-inches wide to allow steam to escape.
Bake in the preheated oven for 15 minutes.
While the pizza cooks make a quick sauce by combing the crushed tomatoes, parsley, oregano, basil, and 1/4 tsp salt in a saucepan and bring to a boil over medium heat then reduce heat to low and simmer until ready to use.
Remove the pizza from the oven then spread the pizza sauce on top and sprinkle with the remaining mozzarella cheese.
Return to the oven and bake for 5 to 10 more minutes or until edges become golden brown.
Allow the pizza to cool about 5 minutes before slicing and serving.
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