Ingredients

3 tbsp. plus 1/2 tsp. extra-virgin olive oil, divided, plus more for pan
6 cloves garlic, finely chopped
1 (2-oz.) can oil-packed anchovy fillets, oil reserved
1 tbsp. dried oregano
1/2 tsp. crushed red pepper flakes
6 oz. baby spinach
All-purpose flour, for surface
16 oz. store-bought pizza dough, room temperature
1 c. marinated artichoke hearts
1 c. ricotta (about 8 oz.)
1/2 c. finely grated Parmesan
Fresh basil leaves, for serving

Directions

Step 1
Preheat oven to 500°. In a medium skillet over medium-low heat, heat 3 tablespoons olive oil. Add garlic, 3 anchovies, and anchovy oil and cook, stirring occasionally, until garlic is caramelized, 5 to 6 minutes. Stir in oregano and red pepper, then transfer to a small bowl.
Step 2
In same skillet over medium heat, heat remaining 1/2 teaspoon olive oil. Cook spinach, stirring occasionally, until just wilted, 2 to 3 minutes. Transfer to a medium bowl.
Step 3
On a lightly floured surface, gently stretch dough with your fingertips. Lightly grease a baking sheet with oil, then place dough on sheet. Stretch dough to cover entire sheet. If dough doesn’t stretch completely, let rest 15 minutes and stretch again.
Step 4
Spread top of dough with garlic oil. Top with spinach, artichokes, ricotta, and Parmesan.
Step 5
Bake flatbread, rotating pan halfway through, until crust is golden brown and crispy, 15 to 17 minutes.
Step 6
Let cool slightly. Finely chop more anchovies and sprinkle over flatbread. Top with basil.