• Preheat oven with a pizza stone to 500 degrees.

Spinach Artichoke

Filling

• Heat oil in a deep skillet over medium.
• Add flour cooking about 4 mins-don't brown it, just whisk it.
• Add garlic and cook a few second.
• Slowly add the milk, 1/2c. at a time whisking constantly to make smooth.
• Reduce heat to medium-low and add cheese. Stir in salt/pepper. soon as it is almost melted, remove pan from heat and let cool a bit.
• Stir in the spinach and artichokes.
• Add the reserved fresh garlic cloves.
• At this point you need to let it cool before putting on the pizza. I like to make this ahead of time then store in fridge. I spread it on the pizza while it is cold.

Pizza

• Press dough onto a parchment circle and dock the bottom to avoid it puffing up in the oven. You can use a fork for this. (If using my 24 hour pizza dough, it makes 2 pizzas.)
• Spread a light coating of olive oil on crust and bake 4 minutes. Remove parchment and place crust directly on stone. Continue baking crust 5 more mins or until starting to get golden brown. (This will provide a crispy crust. Bake less for a softer crust.)
• Remove crust and spread on your spinach artichoke mixture.
• Top with cheese.
• Pop back in the oven until melty and golden, 8-10 mins.
• Sprinkle with parsley.