Instructions

• Pour 3/4 cup warm water (105–115°F) into a large bowl. Sprinkle 1 1/2 teaspoons dry yeast over the water, stir briefly, and let stand 10 minutes until the yeast has dissolved and the surface looks slightly foamy.
• Add 1 tablespoon extra-virgin olive oil, 1 teaspoon salt, 1 teaspoon whole fennel seeds, 1 teaspoon dried thyme, and 1 3/4 cups (about) unbleached all-purpose flour to the bowl. Stir until a sticky dough forms.
• Turn the dough onto a generously floured work surface. Knead until smooth and elastic, about 5 minutes, adding only enough flour to keep the dough from sticking; the dough should remain soft.
• Shape the dough into a ball, place it in a large lightly oiled bowl, and turn to coat the surface of the dough. Cover the bowl with a kitchen towel and let the dough rise at cool room temperature until it is almost doubled, about 1 1/2 to 2 hours.
• After the dough has risen, punch it down and form it into a ball. Return it to the bowl, cover with the towel, and let it rest 30 minutes. While the dough is resting, preheat the oven to 425°F.
• Mix 1/4 cup olive oil, 3 minced garlic cloves, and 1 teaspoon red pepper flakes in a small bowl; set this garlic oil aside to infuse.
• Lightly flour a rimless baking sheet. Turn the rested dough out onto a floured surface, roll or stretch it to a 13-inch round, and transfer it to the prepared baking sheet.
• Bake the crust on the middle oven rack for 5–7 minutes, until it is just set (not fully browned).
• Remove the par-baked crust from the oven and brush it evenly with 2 tablespoons of the garlic oil mixture.
• Top the crust in this order: 2 cups (packed) baby spinach leaves, 1 1/2 cups thickly sliced mushrooms, 1/2 cup drained roasted red peppers (cut into thin strips), 1/2 cup paper-thin red onion slices, 8 large fresh basil leaves (cut into thin strips), and the 5-ounce package of crumbled soft fresh goat cheese.
• Drizzle the remaining garlic oil evenly over the assembled pizza.
• Return the pizza to the oven and bake 15–18 minutes, until the crust is crisp and the goat cheese begins to brown.
• Transfer the pizza to a cutting board, cut into wedges, and serve warm.