Prepare the base: Preheat your oven to 475°F (245°C) and line a baking sheet or pizza stone with parchment paper. Roll out your pizza dough into your desired thickness — thinner for a crispier crust, or slightly thicker for a chewier bite. Lightly brush the surface of the dough with olive oil to help create a golden crust once baked.

Make the creamy sauce: In a medium bowl, combine cream cheese, sour cream, and mayonnaise until smooth and creamy. Stir in minced garlic, half of the mozzarella, and all of the Parmesan. Season with a little salt, pepper, and red pepper flakes if you like a touch of spice. The mixture should be thick but spreadable — adjust with a spoonful of milk if too thick.

Assemble the pizza: Spread the creamy spinach-artichoke mixture evenly over the pizza dough, leaving a small border around the edges for the crust. Scatter chopped spinach and artichoke hearts on top, gently pressing them into the sauce so they stay in place as the pizza bakes. Sprinkle the remaining mozzarella cheese evenly over the top for that perfectly melty finish.

Bake to perfection: Transfer the pizza to the oven and bake for about 12–15 minutes, or until the crust turns golden brown and the cheese is bubbly with slightly crisp edges. Keep an eye on it during the last few minutes — every oven is different, and you don’t want to overbake the crust.

Cool and serve: Once baked, remove the pizza and let it rest for about 3 minutes before slicing. This allows the creamy topping to set slightly. Slice into wedges and serve warm. The combination of garlicky cream sauce, tender spinach, and tangy artichokes creates a rich, restaurant-style flavor that’s hard to resist.