1 T. EVOO
5 oz. Baby spinach, coarsely chopped
3 cloves garlic, chopped
1/2 cup ricotta cheese
1.5 oz. Parmesan cheese, grated (1/3 cup)
1 T. Lemon juice
1/4 tsp. Red pepper flakes
1.5 T. Cornmeal flour
1 lb. Fresh or frozen pizza dough, at room temp
6 oz. Fontina cheese (1.5 cups)
14 oz. Can artichoke hearts, drained and quartered
Fresh basil leaves, torn

1 T. EVOO 5 oz. Baby spinach, coarsely chopped 3 cloves garlic, chopped 1/2 cup ricotta cheese 1 5 oz. Parmesan cheese, grated (1/3 cup) 1 T. Lemon juice 1/4 tsp Red pepper flakes 1 5 T. Cornmeal flour 1 lb. Fresh or frozen pizza dough, at room temp 6 oz. Fontina cheese (1.5 cups) 14 oz. Can artichoke hearts, drained and quartered

Arrange one oven rack in lowest position and heat oven to 450. Heat oil and oven safe 10-in skillet on medium. Add spinach and garlic and cook until wilted and liquid has evaporated, 3 to 4 minutes. Transfer to plate. Let's skillet cool slightly and wipe clean.

In bowl, mixed together ricotta, parmesan, lemon, and red pepper. Season with salt and pepper.

Sprinkle skillet with cornmeal. On flowered surface, stretch and shape dough into 12-in round. Press into bottom and upside of skillet.

Top dough with ricotta mixture, spinach, fontina, and artichokes. Bake till crust is golden brown, 20 to 24 minutes.

Let sit 5 minutes, then sprinkle with basil and cut into wedges.