Roasted Artichoke Pizza with Castelvetrano Olives and Oregano

Name: Roasted Artichoke Pizza with Castelvetrano Olives and Oregano
Ingredients: 1 can (15 oz./470 g) water-packed artichoke hearts, drained and patted dry; 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil; Kosher salt and freshly ground black pepper; All-purpose flour for dusting; 1 lb. (500 g) pizza dough, store-bought or homemade; 1/2 cup (4 fl. oz./125 ml) pizza sauce; 1 cup (4 oz./125 g) shredded mozzarella cheese; 6 Tbs. whole-milk ricotta cheese; 1 tsp. dried oregano; 1/3 cup (1 1/2 oz./45 g) Castelvetrano olives, pitted and halved; Red pepper flakes for garnish; Fresh oregano sprigs for garnish