Combine yeast, warm water and sugar in a small bowl, cover with plastic wrap and allow to stand in a warm place for 10 minutes or until small bubbles appear on the surface.
In a large bowl, combine sifted flour and salt. Pour in oil and yeast mixture and stir until a dough has formed. Turn dough onto a lightly floured surface and knead for approximately 5 minutes or until dough is smooth and elastic.
Place dough in a large greased bowl. Cover with plastic wrap and let rise in a warm place for 40 minutes or until dough is doubled in size.
Meanwhile, combine Leggo’s Tomato Paste and sundried tomatoes.
Knead the dough again and divide into 4 balls and roll each out thinly to approximately 20cm and place onto greased baking trays. Spread each pizza with a quarter of the tomato mixture. Top with Roma tomatoes and bake in a preheated oven at 190°C for 12-15 minutes.
Serve each pizza topped with fetta cheese and spinach. Slice into quarters and serve immediately.