Fire up your Ooni pizza oven and aim for 400°C to 450°C on the baking stone. –– use an infrared thermometer for a fast, accurate temperature reading.

Preheat your cast iron skillet pan in the oven for 4 minutes to sauté the spinach (this can also be done on the hob).   

Use oven gloves to carefully remove the pan, then add the olive oil and crushed garlic. Put the pan back in the oven for about 30 seconds to 1 minute, or until the garlic is no longer raw, but not browned.

Remove the pan from the oven then add the spinach and a pinch of salt and carefully mix with a wooden spoon to coat until the spinach is fully coated with the olive oil.  You may need to add the spinach in smaller batches, depending on the depth of your skillet. Stir the spinach with a wooden spoon until just wilted, about 2 minutes. Unless you’re adding the spinach in batches, the residual heat in the cast iron pan will be enough to sufficiently sauté the spinach. Set aside and allow to cool to room temperature. 

Dust a work surface with semolina flour and begin stretching one of your dough balls out to a 12-inch or 14-inch round base, pushing the air from the center out to the edge.

Lay the stretched dough over a lightly-floured pizza peel, then lightly and evenly drizzle or brush the middle of the dough with olive oil.  

Place the sliced provolone evenly over the pizza, then add the mozzarella and tiny dollops of ricotta, then finish off by topping it with the garlic-sautéed spinach.

Use your pizza peel to slide the pizza into the oven and cook for 60 to 90 seconds. Use a turning peel to rotate your pizza every 20 seconds to ensure an even cook.

Remove from the oven when the crust is lightly browned or showing signs of leoparding around the edges and the cheese is melted.  

Finally, sprinkle your freshly grated Pecorino Romano cheese over the top, then slice, serve and enjoy!