1. Slice the head of garlic in half crosswise, drizzle with olive oil, and wrap tightly in aluminum foil. Roast at 400° F for 25-30 minutes until garlic is soft and golden brown. Let cool completely and then squeeze out garlic cloves and set aside.
2. In a medium saucepan set over medium heat, melt butter. When the butter is completely melted and beginning to sizzle, whisk in flour, stirring constantly. Cook for 1-2 minutes, and then slowly stream in heavy cream, continuing to whisk consistently.
3. Cook for another 2 minutes, until the sauce begins to thicken and then whisk in cream cheese, cooking until cream cheese is completely melted. Add the parmesan cheese, roasted garlic, salt, and pepper, and continue stirring until combined and sauce has reached a creamy alfredo consistency. Taste and season with more salt and pepper if needed.
4. Use a wooden spoon or rubber spatula to fold spinach into the cream sauce, cover and set aside while you prepare the pizza dough.
5. Place a 12x16” baking stone (or rimmed half sheet tray) in the oven and preheat the oven and the pan to 500° F.
6. While the pan is heating, stretch pizza dough into a 12x16” rectangle on a piece of parchment paper. Sprinkle half of the mozzarella cheese over the dough. Spread the spinach alfredo sauce in an even layer on the pizza, and then top with artichokes and remaining mozzarella cheese. Brush the edges with melted butter if desired.
7. Carefully remove your preheated pan from the oven and slide the parchment paper and pizza onto the hot stone. Bake for 12-15 minutes, or until the edges of the pizza are brown and the bottom is golden. Let cool for 5-10 minutes and dollop ricotta across the top of pizza before serving.
By: Anna Ramiz @gatheredatmytable