1

Preheat oven to 375°F. Spray 9-inch cheesecake pan (with removeable bottom) with nonstick spray.

2

Roll out each piece of pizza dough 9 or 10 inch rounds. Spread and press one piece of dough into the bottom and sides of the prepared pan.

3

In a medium bowl, mix together ricotta and Parmesan cheese until well combined. Carefully spread on top of pizza dough in pan.

4

Heat olive oil in nonstick skillet. Add garlic and stir for about a minute while it sizzles. Add spinach and stir gently just until wilted. Remove from heat. Place spinach in an even layer on top of the ricotta. Place frozen artichoke hearts on top of the spinach (no need to thaw or cook). Scatter broccoli florets on top of the artichoke heart layer. Sprinkle with kosher salt. Lay strips of roasted red peppers and then scatter a nice layer of mozzarella cheese on top of everything.

5

Place 2nd rolled out crust on top of the cheese and tuck edges into sides of pan. Brush top of dough with olive oil and sprinkle with Italian seasoning.

6

Bake 25 to 35 minutes or until crust is golden brown and cooked through. Let cool for 10 minutes before removing from pan or cutting into wedges. Serve with a dollop of marinara or Ranch dressing, if desired.