With a crisp/chewy crust, and a topping that plays off a popular American dip, this pizza will delight even those meat-and-tomato-pie-only eaters.
To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all of the ingredients to make a smooth, pliable dough. Cover the dough and let it rise at room temperature for 30 minutes.
Preheat the oven to 450°F. If you're using a baking stone, set it on a lower rack; for baking without a stone, see "tips," below.
Divide the dough in half, and pat each half into a 12" circle. Transfer the crusts to parchment, and let them rest for about 20 minutes.
To make the filling: Slowly beat the cream cheese until smooth.
Mix in the sour cream, Pizza Seasoning, and garlic, then the artichoke hearts, spinach, and Parmesan.
Transfer the crusts on their parchment to the baking stone, and bake for 5 minutes; you'll probably need to bake them one at a time, so keep the second one covered while the first one bakes.
Remove the crusts from oven. Spread half the topping onto each pizza, and sprinkle with the mozzarella.
Bake the pizzas for an additional 15 minutes, until their crust is golden and the topping is bubbly.
Remove from the oven, and serve hot.
