Instructions

• Preheat the oven to 375°F (190°C). Place a baking stone on the bottom oven rack to preheat; if you don't have a baking stone, place a heavy baking sheet on the bottom rack instead.
• Sprinkle the 1/4 cup cornmeal in a thin, even layer on a second baking sheet or on a pizza peel/parchment to create a transfer surface.
• On the cornmeal-covered surface, roll out the 1 ball of pizza dough into a round about the size you want. The cornmeal will help prevent sticking.
• In a small bowl, combine the 2 medium garlic cloves (minced) with the 1 tablespoon extra virgin olive oil. Brush this garlic-oil mixture evenly over the rolled-out dough. Sprinkle 1/2 teaspoon garlic salt lightly over the oiled dough.
• Sprinkle 1/2 cup of the 1 cup shredded mozzarella cheese evenly over the crust as the first cheese layer.
• Evenly distribute the 2 cups chopped fresh spinach over the mozzarella. Then arrange the 1 1/2 cups sliced mushrooms, 1/2 cup sliced red onions, and 3/4 cup halved cherry or pear tomatoes over the spinach.
• Sprinkle the remaining 1/2 cup shredded mozzarella on top of the vegetables. Then add the 1/2 cup crumbled feta cheese evenly over the pizza. Finish by scattering the 2 tablespoons chopped fresh basil on top.
• Transfer the assembled pizza to the preheated baking stone or preheated baking sheet: slide the pizza (using the cornmeal surface, a pizza peel, or parchment to help) onto the hot stone/sheet. If you assembled directly on the baking sheet you preheated, simply place that sheet onto the bottom rack.
• Bake until the crust is browned around the edges and the cheese is bubbly. Start by setting a timer for 8 minutes, then check and continue baking as needed in 1–2 minute increments until done.
• Remove the pizza from the oven by sliding it onto a large cutting board or using a peel. Let rest 1–2 minutes, then cut into 6 slices with a pizza cutter and serve.