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To make the pizza dough:
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Add yeast, sugar, and water in a measuring cup or a medium bowl.
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Let sit for 10 to 15 minutes.
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In a electrical mixer, add flour, olive oil, salt and actived yeast mixture and mix in low speed, 4 to 5 minutes, add more water if the dough seems too dry.
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Until it forms into a soft dough and bowl is clean inside.
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Coat the inside of the mixing bowl with cooking spray, and cover with a plastic wrap or a kitchen towel.
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Set in a warm place and let the dough rise until doubles the volume, about 40 to 60 minutes.
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Meanwhile,
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Mix together crushed garlic and 3 tablespoons of extra-virgin olive oil in a small bow, and let sit.
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Heat 1 teaspoon of the olive oil in a large skillet over medium-high heat.
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Add garlic, saute until fragrant, about 30 seconds.
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Stir in the spinach with bunches, cook until spinach is welted, 2 to 3 minutes.
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Remove from heat and transfer into a colander, squeeze the excess water.
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Set aside.
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Once the dough is doubled the volume, turn onto a lightly floured working surface or cutting board.
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Preheat oven to 450 F degrees.
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If you have a pizza stone, put it in.
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Punch the dough a few times, use a rolling roll to roll the dough into a 11-inch diameter circle.
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Let stand for another 10 minutes.
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Brush the dough with 2 tablespoons of the garlicky olive oil.
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Spread the sauteed spinach evenly, arrange oven-dried cherry tomatoes and black olives over spinach.
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Sprinkle crumbled feta cheese on top.
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Bake on the pizza stone for about 10 minutes; if bake on the pizza tray, it takes a few minutes longer, 12 to 14 minutes until the edges are puffed.
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Drizzle with the remaining 1 tablespoon of garlicky olive oil over the pizza, slice and serve warm.
