In a 2 1/2 quart mixing bowl, DISSOLVE yeast in warm water.
STIR in remaining dough ingredients; BEAT vigorously 20 strokes; let REST 5 minutes.
Lightly SPRAY a 12-inch (or slightly larger for a thinner crust) pizza pan with vegetable spray; SPREAD dough evenly around pan, using flour on fingers to prevent sticking; MOUND up at lip to contain sauce; let REST for 5 minutes.
Meanwhile, PLACE oven rack at lowest position; PREHEAT oven to 425°.
In a mixing bowl, STIR together the five sauce ingredients; SPREAD sauce evenly over crust, using a non-stick spreader.
ARRANGE toppings evenly over crust: first PLACE spinach, then mushroom slices, then olive slices, and finally tomato slices.
TOP with shredded mozzarella.
PLACE pan on lowest rack of oven; BAKE until mozzarella is brown and bubbly and crust edges are evenly browned, about 30 minutes.
SERVE with red pepper flakes to taste.
1. Remove excess moisture on tomato slices by patting with a paper towel 2. Quickly zap slices in microwave to release some of moisture
Per Serving (excluding unknown items): 832 Calories; 51g Fat (54.0% calories from fat); 23g Protein; 73g Carbohydrate; 5g Dietary Fiber; 86mg Cholesterol; 1624mg Sodium. Exchanges: 4 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates.