Ricotta and Vegetable Stuffed Pizza Pie

Instructions

1. Preheat the oven to 375°F. Spray a 9-inch springform pan (with removable bottom) with nonstick spray.
2. Roll out each piece of pizza dough into 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 the ricotta and Parmesan cheese until well combined. Carefully spread on top of the pizza dough in the pan.
4. Heat the olive oil in nonstick skillet. Add the garlic and stir for about a minute while it sizzles. Add the spinach and stir gently just until wilted. Remove from heat. Place the spinach in an even layer on top of the ricotta. Place the frozen artichoke hearts on top of the spinach (no need to thaw or cook). Scatter the broccoli florets on top of the artichoke heart layer. Sprinkle with salt. Lay strips of roasted red peppers and then scatter a nice layer of mozzarella cheese on top of everything.
5. Place the 2nd rolled out crust on top of the cheese and tuck the edges into the sides of the pan. Brush the top of the dough with olive oil and sprinkle with Italian seasoning.
6. Bake 25 to 35 minutes or until the crust is golden brown and cooked through. Let cool for 10 minutes before removing from the pan or cutting into wedges. Serve with a dollop of marinara or Ranch dressing, if desired.