Mix the dry ingredients in a mixing bowl and the wet ingredients in another. Then add in the wet into the dry and mix with an electric stand mixer to combine well using a flour dough hook for 2-4 minutes on low speed.

Remove the dough from the bowl and sprinkle some flour on a cutting board. Knead the dough a little with your hands and then from a nice ball shape. Spray the bowl with some oil spray and return the dough back to the bowl. Cover and let the dough rest for 1 hour.

When the dough rises double its size, punch it and release the air from it. Remove the dough again from the bowl and transfer to a cutting board. Sprinkle with some flour and knead to shape it again into a ball shape.

Cover with a kitchen towel or saran wrap and let them rest for 10 more minutes.

Preheat the oven to 450 degrees F (230 degrees C) with the pizza stone inside to allow it to heat up.

Roll out the pizza dough to about a 12-inch size using a rolling pin, ensuring it is evenly thin.

Spread the pesto sauce evenly in the center of the pizza dough, leaving a small border around the edges.

Sprinkle about 1 cup of mozzarella cheese over the pesto sauce, covering it evenly.

Top the pizza with artichokes, spinach, tomatoes, olives, and crumbled feta cheese, distributing them evenly over the pizza. Spread the remaining mozzarella cheese over the toppings.

Sprinkle Italian seasonings and crushed red pepper flakes over the toppings for added flavor.

Gently transfer the prepared pizza onto the preheated pizza stone in the oven.

Bake the pizza for 15-17 minutes, or until the cheeses are melted, bubbling, and the edges of the pizza are golden brown.

Once done, remove the pizza from the oven and allow it to cool for about 5 minutes.

Slice the pizza into desired portions and serve.