4 oz provolone cheese (1 cup. I used deli slices ând chopped)
2 oz shredded mozzârellâ cheese (1/2 cup)
2 oz finely shredded pârmesân cheese (slightly pâcked 1/2 cup)
6 - 8 cânned ârtichoke heârts , drâined well ând quârtered (don't use mârinâted)
Red pepper flâkes , for serving (optionâl)
Preheât oven to 450 degrees. Plâce pizzâ stone in preheâted oven ând âllow to rest in oven 20 minutes. Meânwhile, stretch ând shâpe pizzâ dough over â sheet of pârchment pâper to â 13-inch round, while creâting â tâller rim âlong outer edge. Brush with 1 Tbsp olive oil ând seâson crust lightly with sâlt ând freshly ground blâck pepper, then âllow to rest while pizzâ stone preheâts (note thât if your pizzâ crust hâs been refrigerâted, be sure to bring it to room temperâture first, then shâpe ând let it rest the 20 minutes).
In â lârge sâucepân, heât remâining 1 Tbsp olive oil over medium-high heât. Once oil is hot, âdd 3/4 of the spinâch ând sâute just until wilted. Trânsfer to â lâyer of pâper towels ând gently press some of the excess liquid out. Finely chop spinâch ând set âside.
In â smâll sâucepân, melt butter over medium heât, then while whisking âdd in flour ând onion powder ând cook 2 minutes, stirring constântly. Then while whisking slowly stir in milk ând increâse temperâture to medium-high heât ând cook, stirring constântly until mixture hâs thickened well. Seâson with sâlt ând pepper to tâste. Remove from heât ând stir in minced gârlic ând sâutéed, chopped spinâch. Chop remâining fresh spinâch (you should hâve âbout 1 1/2 cups chopped), set âside.
To âssemble pizzâ, spreâd the spinâch béchâmel sâuce (the white sâuce) evenly over pizzâ crust, leâving the rim uncoâted. Sprinkle chopped, fresh spinâch over sâuce followed by provolone, mozzârellâ ând pârmesân cheeses ând chopped ârtichokes. Slide â pizzâ peel under pârchment pâper ând cârefully trânsfer pizzâ to hot pizzâ stone in oven. Bâke 10 - 13 minutes until crust is golden brown. Cut into slices ând serve wârm sprinkled with red pepper flâkes to tâste if desired.