| 1. | Preheat oven to 450°. |
| 2. | Prepare pizza tray and set aside. |
| 3. | Toss/stretch crust to desired size/shape and place on pizza tray. |
| 4. | Place ricotta, 1/4 c parmesan and 1/2 c mozzarella in a medium mixing bowl. |
| 5. | Drain artichokes and roughly chop. Wrap in paper towels and squeeze to eliminate moisture. |
| 6. | Add artichokes to cheeses and stir to combine. Set aside. |
| 7. | Heat a large skillet w/ 1 tbsp olive oil over med-low heat. |
| 8. | Add in shallots with a pinch of salt and cook until soft and translucent, about 5 minutes. |
| 9. | Add in tomatoes and allow to cook for another minute or two. |
| 10. | Add spinach, tossing to coat and cook until spinach is wilted. |
| 11. | Remove from heat and add spinach mixture to the bowl with the cheese/artichoke mixture. Season with salt and pepper and stir to combine. |
| 12. | Drizzle pizza dough with 1 tbsp olive oil. |
| 13. | Spread cheese/spinach/artichoke mixture evenly over top. |
| 14. | Cover with remaining mozzarella and parmesan. |
| 15. | Bake for 25-30 minutes, or until cheese is golden and bubbly and crust is a bit crispy. |
| 16. | Allow to sit 5 mins before serving. |