Add 3 tablespoons of olive oil to a hot pan over medium-high heat; when heated, add the garlic and chopped onions and stir them. Cook until the onions are soft, which will take 4 to 5 minutes. Next, add the ½ cup wine, whisking to deglaze the bottom of the pan.

Cook until the liquid reduces by half. Afterward, Add the crushed tomatoes and stir to combine. Add salt and red pepper flakes to taste and a pinch of sugar, then Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes until it thickens.

In a medium bowl, combine flour and salt. Stir thoroughly and set aside. Next, In an electric stand mixer fitted with the dough hook, combine the yeast, 1 cup of warm water (about 100 F), and stir the sugar. Stir with a spoon to combine and let sit until foamy. (5 to 10 minutes).

Add the olive oil and the flour mixture and knead until the dough pulls away from the side and gathers around the hook. Turn the dough onto a lightly floured surface and form it into 2 even balls. Transfer to 2 lightly oiled bowls; cover with plastic wrap and let it rise in a warm place until double in size. (2 to 4 hours)

Set a pizza stone or a large pizza baking sheet on the lowest oven rack and preheat to 500 F. Next, Stretch 1 ball of dough into a 12-inch round pizza peel or inverted baking sheet, lightly dusted with cornmeal. Spread ½ cup of tomato mixture on the dough, leaving a ½-inch border.

Top with half the shredded mozzarella, artichokes, onion, and fresh spinach. Then brush the edge on the Spinach Artichoke Pizza lightly with extra virgin olive oil. Afterward, Slide the Spinach Artichoke Pizza onto the hot stone or baking sheet and bake until the crust is golden brown and the cheese is bubbling. (About 8 to 10 minutes). Next, transfer the Spinach Artichoke Pizza to a cutting board and let it cool for 5 minutes before slicing.