Method:

• Start by combining the warm water and dry yeast in a mixing bowl. Let it sit for about 5 minutes until it becomes frothy.
• Once the yeast is activated, add the olive oil, salt, and half of the flour to the bowl. Stir until combined. Then, mix in the fennel seeds and dried thyme. Gradually add more flour until you form a soft dough.
• Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until it becomes smooth and elastic.
• Place the kneaded dough into a lightly oiled bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
• While the dough is rising, heat the olive oil in a skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant. Then, add the baby spinach, mushrooms, roasted red peppers, and red onion. Cook until the spinach is wilted and the mushrooms are tender. Set aside to cool.
• Preheat your oven to 475°F (245°C). If you're using a pizza stone, place it in the oven to heat as well.
• Once the dough has risen, punch it down to release the air. On a floured surface, roll it out into your desired shape.
• Transfer the rolled-out dough onto a baking sheet or preheated pizza stone. Spread the sautéed vegetable mixture evenly over the dough. Tear the basil leaves and scatter them on top, followed by the crumbled goat cheese.
• Place the pizza in the oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is slightly bubbly.
• Once baked, remove the pizza from the oven and let it cool for a couple of minutes before slicing. Serve it hot and enjoy!