Pizza Friday - Ricotta and Vegetable Stuffed Pizza Pie

I've been meaning to make this pizza for a long time but I have to admit it was somewhat intimidating. But now I know that I should not have been afraid. It's not that hard and I'm already thinking about making it again. IT'S SOOOOO GOOD!

Ricotta and Vegetable Stuffed Pizza Pie
Adapted from www.recipegirl.com

Ingredients
1 prepared fresh pizza dough recipe
1 C ricotta cheese
½ C grated Parmesan
1 T extra virgin olive oil
1 clove of garlic, minced
2 C fresh spinach leaves
2 C steamed broccoli florets
pinch of salt
1 handful of chopped artichoke hearts
1½ C shredded mozzarella cheese
olive oil
Italian seasoning
Marinara sauce for dipping 

Directions
Preheat oven to 375°F. Spray a 9-inch springform pan (with a removable bottom) with nonstick spray.
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.
In a medium bowl, mix together the ricotta and Parmesan cheese. Carefully spread the mixture on top of the dough in the pan.
Next, heat the olive oil in a nonstick skillet. Add garlic and stir for about a minute. Add spinach and stir gently just until wilted. Remove from heat. Place spinach in an even layer on top of the ricotta.
Place artichoke hearts on top of the spinach.
Scatter broccoli florets on top of the artichoke heart layer. Sprinkle with kosher salt and then scatter a nice layer of mozzarella cheese on top of everything.
5. Place second rolled out crust on top of the cheese and tuck edges into sides of pan. Brush the top of the 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 marinara for dipping.