Bring the pizza dough to room temperature.

Preheat the oven to 425° F.

Sprinkle 1 tablespoon of flour on a sheet of parchment paper.  Roll and stretch the pizza dough out on the parchment paper until desired thickness.  It can be round, oval, or rectangular. Transfer the parchment paper with the dough to a baking sheet.

Prepare the white pizza sauce by melting the butter in a small saucepan.  Add the minced garlic and cook for 1 minute until fragrant.  Add the flour to the pot and whisk until the flour is cooked for about 1 minute.  Add the milk, whisking vigorously until combined.  Continue cooking the roux, whisking frequently until thickened (about 3 minutes).

Add the parmesan cheese and stir until melted and combined.  Season with salt and pepper.  Remove from the heat and set aside.

In a large non-stick skillet heat the olive oil then add the diced onion.  Cook for 2-3 minutes until softened.  Add the minced garlic and cook until fragrant (one minute).

Add the chopped spinach and chopped artichoke hearts to the pan and stir to combine.  Cook just until the spinach is wilted.  Remove from heat.

Assemble the pizza by spreading the white pizza sauce layer on the prepared dough, then the spinach artichoke filling.  Top with crumbled feta cheese, then with shredded mozzarella cheese.

Bake for 18 to 20 minutes until the crust is brown and the cheese is melted.