Preheat oven to 550 degrees F. Heat pizza stone for 1 hour if using.

Make bagna cauda. Combine parsley, lemon juice, lemon zest, red pepper flakes, and salt in a heat safe bowl. Blend together olive oil with garlic and anchovies until smooth. Pour mixture into a small saucepan and heat over medium heat. Continue to simmer for 3-4 minutes or until lightly golden brown and aromatic. Remove from heat and pour hot oil over parsley mixture. Stir to combine and let sit.

Heat 1 tablespoon oil in a large saute pan over high heat. Add spinach and saute until wilted, about 3 minutes. Season with salt and pepper and remove from heat. Let cool slightly.

Gently stretch out pizza dough into a 12-inch circle. Spread 3 tablespoons bagna cauda on top. Tear mozzarella into bite-size pieces and scatter on top followed by spinach and artichokes. Sprinkle parmesan evenly on top. Transfer pizza to pizza stone and bake for 7-8 minutes or until crust is browned and cheese is melted.

Remove pizza from oven and drizzle extra bagna cauda on top. Sprinkle extra parmesan if desired and top with fresh basil and freshly cracked black pepper. Serve immediately.