In a medium saucepan, combine 1 cup of heavy cream and 3 minced garlic cloves over medium heat. Simmer gently for about 5 minutes until it thickens slightly, stirring occasionally. Add 4 cups of fresh baby spinach and cook until wilted, about 2 minutes. Remove from heat and mix in 4 ounces of cream cheese and ½ cup of grated Parmesan cheese until the sauce is smooth and creamy.

While the sauce cools, preheat your oven to 475°F (245°C), ideally using a pizza stone for optimal crispness. Roll out your high-hydration pizza dough on a floured surface to your desired thickness—around 12 inches in diameter works beautifully.

Spread a generous layer of the creamy spinach parmesan sauce over the prepared pizza dough, leaving about a half-inch border around the edges.

Sprinkle about 1 ½ cups of shredded mozzarella cheese evenly over the sauce, followed by ¼ cup of grated pecorino Romano. Finally, arrange about 1 cup of marinated artichoke hearts over the cheese.

Carefully transfer the assembled pizza to the preheated oven or onto the hot pizza stone. Bake for 12-15 minutes, or until the crust is golden brown and blistered.

Once baked to perfection, remove the pizza from the oven and let it cool for about 5 minutes. Slice it into wedges and serve warm.