Preheat the oven to 500°F and position the oven rack in the center. If using a pizza stone, place it on the rack while preheating for at least 30 minutes.

Heat olive oil in a large non-stick skillet over medium heat until shimmering. Add the sliced garlic and stir until fragrant, about 30 seconds.

Add the baby spinach, Greek seasoning, salt, and pepper. Cook in batches until the spinach is wilted and the water evaporates, about 3 minutes.

Spread the wilted spinach on a paper towel-lined plate to absorb excess moisture and cool for about 10 minutes.

On a lightly floured surface, roll the pizza dough into a 12-inch circle.

Transfer the dough to a large piece of parchment paper on a pizza peel or cookie sheet. Create a raised edge around the crust.

Spread Alfredo sauce over the dough, leaving a 1-inch border.

Evenly distribute the spinach over the sauce, followed by the mozzarella (or fontina) cheese, feta, and optional red pepper flakes.

Slide the pizza onto the oven rack or pizza stone, or place it in the center of the oven on a baking sheet.

Bake for 10 to 12 minutes until the edges are golden and the cheese is melted.

Remove from the oven and slice before serving.