• Grease a pizza stone, steel or baking sheet with olive oil. Place the pizza stone or steel in the oven and preheat the oven to 475°-500° F.
• Heat oil in a pan and cook the spinach just until wilted. Season with salt and pepper.
• On a lightly floured surface, push/pull/stretch or roll the pizza dough out until you get a thin about a 10-12 inch circle'ish shape). Room temperature dough helps with stretching the dough easily). Place the pizza on a paddle for easy transfer into the oven or transfer the dough to the baking sheet( its very difficult to transfer once the toppings are placed on the pizza) Spread artichoke pesto all around the pizza lightly leaving a 1/2 inch border around. Sprinkle chili flakes lightly. Dot the sautéed spinach, artichoke hearts on the pizza. Sprinkle the cheese.
• Transfer to the oven and bake for 10-15 minutes or until the crust is golden.

Artichoke Pesto

• In a food processor add the ingredients except the oil. Turn the machine ON and with the food processor running pour in the extra virgin olive oil and pulse just until you get a smooth thick paste. Add salt and pepper to your taste and pulse one more time to mix.
• Leftover artichoke pesto makes an excellent sandwich spread or tossed with freshly cooked pasta. Enjoy!