Preheat oven to 400.
Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic. Place the garlic head on some tin foil and pour a bit of olive oil on top of garlic and wrap tin foil around garlic. Roast garlic for about 50-60 minutes until garlic cloves are soft and easily squeezed out. Mash garlic into a paste and set aside. You will be spreading the paste onto the pizza dough. Add a bit of olive oil to the paste to help spread it better.
Now raise oven temperature to 500 and preheat a pizza stone. You can use a cookie sheet if you don't have a pizza stone. You want your cooking surface hot when you place your pizza in the oven.
Place your artichokes and tomatoes on a paper towel to absorb some of the moisture so that your pizza doesn't become soggy.
Roll out your pizza dough to fit the pizza stone. I usually roll it out onto parchment paper and place the whole pizza onto the stone with the parchment paper for an easier transfer with a pizza peel once it's made. Pour your olive oil over the whole pizza and spread evenly. Carefully spread the garlic paste over dough, leaving a 1 inch edge. Sprinkle half of the parmesan and all the mozzarella cheese over pizza. Then layer the tomatoes, artichokes and spinach. Season with salt and pepper. Top with the rest of the parmesan cheese. Use a pizza peel to move the pizza onto the pizza stone and cook for 13- 15 minutes until dough is crispy. Top with the chopped basil and enjoy.