Preheat your oven to 475°F (245°C). If you are using a pizza stone, place it in the oven while it heats to ensure a crispy bottom crust.

Lightly dust your work surface with flour and let your pizza dough sit at room temperature for about 15 minutes to make it easier to stretch.

Heat the olive oil in a skillet over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and turn golden brown.

Stir in the minced garlic during the last 60 seconds of cooking to prevent it from burning. Remove the skillet from the heat and set aside.

Stretch or roll out your pizza dough into a 12-inch circle on a piece of parchment paper or a floured pizza peel.

Spread the pizza sauce evenly over the dough, leaving a 1-inch border for the crust.

Sprinkle half of the mozzarella cheese over the sauce.

Layer the sautéed mushrooms and fresh spinach on top, then finish with the remaining mozzarella and a sprinkle of dried oregano.

Carefully transfer the pizza to the oven or onto the preheated pizza stone. Bake for 12 to 15 minutes.

You will know it is done when the crust is golden brown and the cheese is bubbly and slightly browned in spots.

Remove the pizza from the oven and let it rest for 2 to 3 minutes before cutting. This allows the cheese to set so it doesn’t slide off the slices.

Sprinkle with red pepper flakes and grated Parmesan cheese. Slice into wedges and serve immediately while hot.