Preheat oven to 400ºF
Beat 1 egg in a large bowl with the ricotta, nutmeg, lemon zest, salt and pepper. Mix in garlic, spinach, artichoke hearts and Parmigiano-Reggiano.
In a small bowl, whisk remaining egg with a splash of water to make an egg wash; set aside.
On a floured surface, roll out pizza dough into a rectangle about 9 ½”X 13”. Spread filling evenly out onto the entire dough, making sure not to get too close the any of the edges. Top with provolone.