6 - 8canned artichoke hearts, drained well and quartered (don't use marinated)
Red pepper flakes, for serving (optional)
Preheat oven to 450 degrees. Place pizza stone in preheated oven and allow to rest in oven 20 minutes. Meanwhile, stretch and shape pizza dough over a sheet of parchment paper to a 13-inch round, while creating a taller rim along outer edge.
Brush with 1 Tbsp olive oil and season crust lightly with salt and freshly ground black pepper, then allow to rest while pizza stone preheats (note that if your pizza crust has been refrigerated, be sure to bring it to room temperature first, then shape and let it rest the 20 minutes).
In a large saucepan, heat remaining 1 Tbsp olive oil over medium-high heat. Once oil is hot, add 3/4 of the spinach and saute just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out. Finely chop spinach and set aside.
In a small saucepan, melt butter over medium heat, then while whisking add in flour and onion powder and cook 2 minutes, stirring constantly. Then while whisking slowly stir in milk and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well.
Season with salt and pepper to taste. Remove from heat and stir in minced garlic and sautéed, chopped spinach. Chop remaining fresh spinach (you should have about 1 1/2 cups chopped), set aside
To assemble pizza, spread the spinach béchamel sauce (the white sauce) evenly over pizza crust, leaving the rim uncoated.
Sprinkle chopped, fresh spinach over sauce followed by provolone, mozzarella and parmesan cheeses and chopped artichokes.
Slide a pizza peel under parchment paper and carefully transfer pizza to hot pizza stone in oven. Bake 10 - 13 minutes until crust is golden brown.
Cut into slices and serve warm sprinkled with red pepper flakes to taste if desired.
I used half of this recipe here, I made the whole recipe then used half for this pizza and froze the other half after the first rise.