In a large mixing bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until bubbly. Add flour, olive oil, and salt, mixing until a dough forms. Knead the dough for about 5 minutes until smooth, then place it in a greased bowl, cover, and let it rise for about 1 hour.

While the dough is rising, prepare the toppings by washing and drying the spinach leaves. Mince the garlic and set aside.

Once the dough has doubled in size, punch it down and roll it out on a floured surface until it reaches your desired thickness.

Preheat the oven to 475°F. Place the rolled-out dough on a baking sheet. Brush olive oil over the surface, sprinkle minced garlic, and layer with spinach and mozzarella cheese.

Transfer the pizza to the preheated oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Remove the pizza from the oven and let it cool for a few minutes before slicing. Serve with a side salad or your choice of beverage.

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.