Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Halve the artichokes lengthwise. In a bowl, combine the béchamel and mozzarella (tearing into small pieces before adding); season with salt and pepper.

Wash and dry the fresh produce. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.

Lightly oil 1 sheet pan (or 2 sheet pans for 4 servings). Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan(s). Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Using a fork, gently prick the surface of the dough all over to prevent air bubbles from forming. Leaving a 1-inch border around the edges, evenly top the dough with the creamy mozzarella, cooked spinach, halved artichokes, half the parmesan, a drizzle of olive oil, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

Bake the pizza(s), rotating the sheet pan(s) halfway through, 17 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes. Carefully transfer the baked pizza(s) to a cutting board. Top with the remaining parmesan. Cut into equal-sized pieces. Enjoy!