Spinach & Artichoke Sheet Pan Pizza

Ingredients

• 3 tablespoons olive oil, divided
• 1 pound pizza dough, store-bought or homemade
• 1 teaspoon Italian seasoning
• 4 cloves garlic, chopped
• 1 bag baby spinach
• 1 jar marinated artichoke hearts, drained thoroughly
• 1 1/2 cups shredded mozzarella cheese
• Crushed red pepper flakes, optional

Directions

1. Heat the oven to 450ºF, and place a rack in the lower half of the oven. Coat a 13x18-inch baking sheet with 1 tablespoon of the olive oil. If the pizza dough is cold from the refrigerator, take it out and leave it at room temperature for 20 minutes.
2. Dust a pastry board generously with flour, then place the dough on top. With a rolling pin, shape it into a large rectangle.
3. Move the dough onto the oiled sheet pan, pulling it gently toward the corners. If it wants to bounce back, pause for a few minutes, then stretch it again.
4. Spoon 1 tablespoon of the olive oil over the dough. With a pastry brush or your fingertips, spread it lightly across the surface without ripping the dough. Scatter the Italian seasoning evenly over the top.
5. Warm the remaining 1 tablespoon of oil with the garlic in a large skillet over medium heat. Once the garlic starts to sizzle and bubble, add the spinach. Cook, stirring, until the spinach wilts, about 2 minutes, then remove the pan from the heat.
6. If the dough has pulled in from the edges, stretch it once more so it reaches the sides of the pan. Add half of the mozzarella, then layer on the sautéed spinach and the artichokes. Finish with the rest of the mozzarella.
7. Bake until the cheese is melted, bubbling, and browned in spots, 12 to 15 minutes.
8. Lift the pizza out of the pan with 2 spatulas and move it to a large cutting board to cut into squares, or slice it directly in the pan with a pizza wheel. Serve piping hot, with crushed red pepper flakes if you’d like.