Preheat the Oven: Place an oven rack in the upper third of the oven, about 4 to 5 inches from the top, and preheat to 500°F (or the highest setting your oven allows). If using a pizza stone, place it in the oven while it preheats to ensure it gets thoroughly heated.
Prepare the Sun-Dried Tomatoes: Drain and pat dry the sun-dried tomatoes if they are oil-packed. If using dry-packed tomatoes, soak them in hot water for 5 minutes to rehydrate, then drain and pat dry. Set aside.
Sauté the Spinach: Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the baby spinach and garlic powder, stirring occasionally. Cook until the spinach is wilted and tender, about 1 to 2 minutes. Remove from heat and set aside.
Shape the Dough: Lightly flour your work surface. Turn out the pizza dough and roll it into a 12-inch circle. If the dough resists stretching, let it rest for a few minutes before trying again.
Prepare for Baking: If you’re using a pizza stone, transfer the dough onto a sheet of broiler-safe parchment paper placed on the back of a flat baking sheet for easy transfer. Alternatively, use a cornmeal-dusted pizza peel. If not using a stone, lightly dust a baking sheet with flour or cornmeal and place the dough on it.
Assemble the Pizza: Spread the sautéed spinach evenly over the dough. Dollop the ricotta cheese across the top and sprinkle ½ teaspoon kosher salt evenly over the cheese. Add the shredded mozzarella next, then arrange the sun-dried tomatoes on top.
Bake: Carefully slide the pizza (on the parchment or peel) onto the hot pizza stone, or place the baking sheet directly in the oven if not using a stone. Bake for 8 to 10 minutes, until the crust is golden and slightly blistered. Rotate the pizza 180 degrees halfway through baking to ensure even cooking.
Finish and Serve: Transfer the baked pizza to a cutting board. Sprinkle chopped fresh basil leaves over the top and add a final pinch of kosher salt (avoid table salt for the best flavor). Slice and enjoy while hot.