In a large mixing bowl, combine strong white bread flour, sea salt, instant yeast, and sugar. Gradually add in extra virgin olive oil and warm water, mixing until the dough begins to form. Knead the mixture on a lightly floured surface for about 5-10 minutes until it’s soft and elastic. Cover the dough with a damp cloth and let it rise in a warm area for 1-2 hours, until it’s doubled in size.

Once the dough is ready, punch it down and roll it out into a round shape measuring 10-12 inches in diameter.

Heat olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook for 20-25 minutes, stirring occasionally to prevent burning.

Preheat your oven to 500°F (260°C), and if using, place a pizza stone inside to heat.

Spread marinara sauce over the rolled-out dough, layer with caramelized onions, crumbled goat cheese, and freshly grated parmesan. Sprinkle with dried oregano and fresh spinach leaves.

Transfer the pizza onto the preheated stone and bake for 4-6 minutes until the crust is golden and the cheese is bubbly.

Once baked, remove the pizza from the oven, let cool for a minute, slice into wedges, and serve hot.