In a mixing bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.
Add the olive oil, honey, whole white wheat flour or all-purpose flour, and salt to the yeast mixture. Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, heat 1 tablespoon olive oil in a skillet over medium heat. Add fresh minced garlic or garlic powder and kosher salt, sautéing for about 1 minute until fragrant. Stir in the defrosted spinach and cook for another 2-3 minutes. Remove from heat and let cool slightly.
In a bowl, mix together the ricotta cheese, Parmesan cheese, dried oregano, and optional red pepper flakes. Add the sautéed spinach to this mixture and stir until well combined.
Preheat your oven to 475°F (245°C). Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness. Transfer the rolled-out dough onto a greased baking sheet or pizza stone.
Spread the spinach and cheese mixture evenly over the rolled-out pizza dough. Top with shredded mozzarella cheese until generously covered.
Bake the pizza in the preheated oven for 15-20 minutes or until the crust is golden brown and the cheese is bubbling and slightly browned.
Once baked, remove the pizza from the oven and let it cool for a few minutes. Slice and serve hot.
