I am not sure why they recommend spreading Olive Oil on the dough first, then adding sauce. My best guess would be either for flavor or so that the sauce does not bleed heavy into the dough? This is a question for experts like Tom L or Peter.
Last night, I made another Spinach and Ricotta Pizza from the recipe, but I add a little more garlic on the spinach this time. I also added the Tomatoes on the pizza sooner, so they would cook more than last time.
Some of my friends suggested to try adding more spice to the Ricotta. Kind of like you do when making a lasagna. Eggs, oregano or Parsley, grated Parmesan cheese (mixed together). I might try this.
I am kind of hooked on this type of pizza for now.