1. Preheat oven to 425°F.

2. Cut the bacon into 1/2-inch pieces and cook in a skillet over medium heat, stirring occasionally. As the bacon starts to brown, reduce heat to medium-low to prevent the bacon from burning and continue to cook until it is crispy and brown. Use a slotted spoon to transfer to a small bowl and set aside. 

3. Evenly distribute the spinach artichoke sauce over the two pizza crusts using a spoon to dollop small amounts over the entire surface area, then smooth over evenly, leaving about ½-inch around the perimeter.

4. Add half the sun-dried tomatoes to each crust, on top of the sauce, and sprinkle each pizza with half of the mozzarella cheese. Divide the chopped artichokes, spinach, and bacon between the two pizzas. Add any other optional toppings.

5. Place the pizzas directly on the oven rack and cook according to package directions, 8-10 minutes. 

6. Remove the finished pizzas from the oven and serve with optional toppings, as desired.