In a large bowl, whisk together the flour, salt and Fleischmann’s® RapidRise® yeast. Stir in the water and oil and mix with a wooden spoon to combine. Once just combined, start to work it with your hands, kneading it together in the bowl until a dough begins to form. If it’s wet and sticks to your hands, add more flour, a couple tablespoons at a time. Knead for about 3-4 minutes until you’ve formed a ball of dough that is moist but doesn’t stick to your hands. Cover with a warm, dampened towel and set aside for 45 minutes to rise.

Your dough is ready once it has doubled in size, about 45 minutes to 1 hour. At this point, split the dough into 2 balls. You only need 1 for this pizza, so you can wrap the other half in cling wrap and place in the fridge for up to 1 day.

Preheat the oven to 450 F. Using a round pizza pan or a sheet pan, spread the dough out with a rolling pin until it’s thin and even. Drizzle the dough with a little oil, then cover the surface with the shredded smoked mozzarella, spinach and sliced apples.

Place the pizza pan in the oven and bake for 15-20 minutes until the edges are golden and the cheese is fully melted and just starting to look toasty.

Remove from the oven and let cool for a few minutes before slicing and enjoying!