Rach on the Radio - Spinach-Artichoke Stromboli

Spinach-Artichoke Stromboli

• 2 eggs, divided
• 1/2 cup fresh ricotta
• About 1/2 teaspoon grated nutmeg
• Zest of 1 lemon
• Salt and pepper
• 2 cloves garlic, grated
• 1 10-ounce box frozen spinach, defrosted
• 1 14-ounce jar artichoke hearts, chopped
• 1/2 cup Parmigiano-Reggiano
• 1 pizza dough
• 1 package, about 2 cups, shredded provolone
• Sesame seeds, for sprinkling
• Garlic flakes, for sprinkling
• Onion flakes, for sprinkling