Preheat oven to 450 degrees. Line 2 baking sheets or pizza pans with parchment paper and set aside.
On a lightly floured surface, divide pizza dough into 2 equal parts then roll into two 14" circles approximately ⅛" thick. Transfer each crust to the baking pans.
Place defrosted spinach and artichokes into a colander, press firmly to squeeze out as much liquid as possible then set aside.
Add cream cheese to a medium-sized, microwave-safe mixing bowl and soften in the microwave for 30 seconds—the cream cheese should be the consistency of mayonnaise.
Add spinach, artichokes, sour cream, salt, red pepper flakes and garlic powder, stirring until well combined. Fold in 1 cup of mozzarella cheese, reserving the remainder. When all ingredients are well combined, set spinach artichoke dip aside.
Brush each pizza crust with olive oil then sprinkle with 2 Tbsp of grated Parmesan, reserving the remainder. Divide dip equally between the two crusts spreading into an even layer with a 1" border around the edge. Sprinkle the tops with the remaining mozzarella and Parmesan cheese.
Bake pizzas, one at a time, 16–18 minutes or until the crust is golden brown and the topping is bubbly and light golden brown. Remove pizza from oven and allow to cool at least 5 minutes before slicing and serving.
To avoid a soggy crust, squeeze as much liquid out of the spinach and artichokes as possible.