Remove pizza dough from the fridge and let sit out for about 30 min before cooking. Preheat oven to 425F.
If using fresh spinach, sauté in olive oil until wilted, then remove from heat and let cool. Press paper towels into spinach to remove excess water, then roughly chop.
Drain artichokes and roughly chop. Use paper towels to remove as much liquid as possible.
In a bowl, combine mozzarella, parm, spinach, artichokes, cream cheese, sour cream, a dash of salt and pepper, and red pepper flakes to taste.
Flour a clean surface and use a rolling pin to get your dough into a rectangle similar to a cinnamon roll. Depending on the dough size, you can usually make about 4-6 rolls from the dough. I worked in batches of 2 rolls, so rolled out about ¼ of the dough at a time.
Add spinach-artichoke filling to the middle of the dough and spread to the sides in a thin, even layer. Starting from one of the long sides, slowly roll your dough into a log shape. Drizzle some olive oil and red pepper flakes over the top.
Pro tip: Place the piece of unflavored dental floss under the roll and wrap around. Make a tie, and your dough will break into a clean cut down the middle of your dough (you can also use a knife but the cuts may not be as smooth). This should leave you with 2 rolls.
Spray cocotte with cooking spray and place a roll inside. There should be a little room around the edges of the roll.9. Drizzle with olive oil and bake about 18 min, or until fully cooked and nicely browned on top. Top with some garlic powder and a drizzle of balsamic glaze. Enjoy!