Steam spinach: Bring 1½ cups water and a tiny pinch of salt to a boil in a large pan. Add the spinach, cover, and steam for a few minutes until just wilted. Drain in a colander.

Sauté garlic: Wipe out the pan. Add 4 tablespoons olive oil, chopped garlic, red pepper flakes, and cracked black pepper. Sauté over medium to medium-low heat until fragrant and lightly golden.

Add spinach: Return the drained spinach to the pan and toss with the garlic and olive oil. Remove from heat. Reserve all the flavorful oil with the spinach.

Prepare dough: Lightly flour a board. Flatten the pizza dough and cut off approximately ⅛ of the dough for the top. Cover the smaller piece.

Roll bottom crust: Roll the larger piece into a thin rectangle, approximately the size of a standard baking sheet. Flip and rotate as needed, adding a little flour to prevent sticking.

Prepare baking sheet: Preheat oven to 400°F. Generously drizzle extra virgin olive oil onto a rimmed baking sheet and spread it across the bottom with your hands.

Add bottom dough: Transfer the rolled dough onto the baking sheet, adjusting it to fit.

Fill: Spread the spinach and all its garlicky olive oil into a smaller rectangle in the center of the dough, leaving a generous border around the edges.

Add cheese: Sprinkle mozzarella evenly over the spinach, followed by Pecorino Romano and additional cracked black pepper.

Add top dough: Roll the reserved smaller piece into a narrow rectangle large enough to cover the filling. Lay it over the spinach and cheese.

Fold: Fold the exposed edges of the bottom dough inward over the top piece, gently pressing with your fingers to enclose the filling.

Finish: Generously drizzle olive oil over the pizza and rub it across the top. Cut three slits in the center to allow steam to escape.

Bake: Place on a lower oven rack, but not the very bottom. Bake at 400°F for approximately 25–30 minutes, until golden brown and cooked through.

Serve: Rest for 5–10 minutes, then slice into triangles, squares, or rectangles and enjoy!