Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

In a large bowl, beat softened cream cheese, sour cream, and garlic powder until smooth.

Squeeze ALL moisture from the thawed spinach. Add the dry spinach, chopped artichokes, 1 cup mozzarella, and 0.5 cup Parmesan to the cream cheese mixture. Stir in salt, pepper, and red pepper flakes. Mix until combined.

Roll out pizza dough into a 10x15 inch rectangle on a floured surface.

Spread the spinach-artichoke filling evenly over the dough, leaving a 0.5-inch border.

Starting from a long side, roll the dough tightly into a log. Pinch the seam to seal.

Transfer the log, seam-side down, to the prepared baking sheet. Shape into a circle and pinch the ends together to form a wreath.

Using kitchen shears, cut 1.5 to 2-inch sections from the outside of the ring almost to the center.

Gently twist each cut section to expose the filling, facing it upwards.

Brush the entire wreath with the beaten egg wash.

Sprinkle the top with the remaining 0.5 cup mozzarella, 0.25 cup Parmesan, and Italian seasoning.

Bake for 20-25 minutes, until deep golden brown and the cheese is bubbly.

Let rest for 5-10 minutes before serving warm.