To make the herb crust, stir yeast and sugar in warm water and let the mixture stand for 5 to 10 minutes to allow the yeast to make foam at the surface.
In a medium sized mixing bowl, sift together flour, salt, Italian seasoning and granulated garlic. Also add fennel seeds and mix it all well.
Make a well in the centre of the dry ingredients and pour the yeast and sugar mixture into it. Also add one tablespoon of olive oil and mix it with a rubber spatula to make a sticky dough.
Transfer the dough to a lightly floured surface and knead well with the palms of your hands until it is elastic and smooth (should take about 8 to 10 minutes).
Gather the dough and put it into a lightly oiled bowl, cover with a plastic wrap or wet towel and allow it to rise, until it doubles in size.
Transfer the dough to a lightly floured work surface and roll it into a large circle, about ¼ inch thick and 16 inches in diameter.
Put the pizza in a lightly greased baking pan and set it aside to rise again.
Meanwhile, make the topping for your Mediterranean pizza. To make the topping, heat olive oil in a pot over medium high heat.
Add garlic, spinach and salt to the hot oil and sauté for 3 to 5 minutes or until the spinach is wilted and cooked down. Transfer cooked spinach to the cutting board and chop it coarsely with a sharp knife.
Now spread the pizza onto the dough all the way to the edges. Fold the edges inward so that some of the sauce is enclosed in the crust.
Spread grated goat cheese evenly over the pizza sauce and top it with cooked spinach. Arrange the artichokes, tomatoes and olives on the top in your desired shape and bake the pizza in the oven preheated to 500 degrees Fahrenheit for 15 to 20 minutes or until the crust is golden brown.
Sprinkle basil on top before cutting the pizza into wedges and serving it hot.