Start by preheating your oven to 450F. If you have a pizza stone, place it in your oven and allow it to heat up.
With a sharp knife, quarter 1 cup of artichokes hearts. Thinly slice a ¼ of a red onion and mince 2 garlic cloves.
Into a frying pan over medium heat, add in 2 tbsp of olive oil. Once heated add in your minced garlic, ½ tsp of chilli flakes and 1 tsp of fennel seed. Let the garlic soften, cook for 2-3 min. Next add in 2 cups of spinach and sauté until wilted. About 2-3 minutes.
Once your spinach is wilted, add in 1 cup of heavy cream. Mix well and allow to reduce until a thick sauce is formed. Season with 1 tsp of kosher salt.
Take your warmed dough ball and start to stretch it out to the shape of your pan. The colder your dough the harder it’ll be to stretch out. Drizzle with about 1 tbsp of olive oil.
Add your spinach cream to the pizza, making sure to evenly distribute. Next add your artichoke, sliced red onion, 1 cup of shredded mozzarella, ¼ cup fresh basil and fresh shaved parm.
Place in the oven on top of your pizza stone and bake for 18-20 min or until your crust is golden brown and the bottom of the pizza is nice and crispy. (Remember, everyones oven is different, so keep an eye on your pizza!)
Remove from the oven and finish your pizza with more fresh grated parmesan and torn basil.
