Name: Greek Roasted Garlic Spinach White Pizza: A Flavorful Delight
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 prepared pizza dough (about 12 inches); 1 whole head garlic; 2 cups fresh spinach leaves, washed and chopped; 1 cup shredded mozzarella cheese; ½ cup ricotta cheese; ⅓ cup crumbled feta cheese; ¼ cup grated parmesan cheese; 2 tablespoons olive oil; ½ teaspoon dried oregano; ¼ teaspoon salt; ¼ teaspoon black pepper

Okay, Story Time: How This Pizza Became a Thing in My Kitchen

I have to admit—if you'd asked me a few years ago, I'd have sworn up and down that pizza had to have tomato sauce or it just wasn't pizza. And yet here I am, making this Greek Roasted Garlic Spinach White Pizza more than I'd like to admit (or maybe I'm just bragging a bit). The whole thing started after a slightly disastrous attempt to impress my in-laws, where the only thing that went right was the topping; my pie crust was, frankly, like eating a coaster. But that flavor combo? Oh, man. It stuck around, and now, every time I make it, I swear there's a little less tension at the table.

Also—quick sidebar—every time I roast garlic, my entire apartment basically smells like a cross between a tiny Greek bakery and a vampire's worst nightmare. Frankly, it's brilliant.

Why You'll Love This (Even If You're Skeptical About White Pizza)

I make this whenever I need a dinner that’s both feels-fancy and honestly, not that fussy. My family goes crazy for it because, let’s face it, gooey cheese plus roasted garlic is already awfully hard to beat. Add spinach, feta, and a crust that’s crispy around the edges? It disappears by the slice.

The first couple times I made it, I was convinced the spinach would turn all soggy or that my garlic would burn, but it turns out—if you just don’t worry about it too much and check in, everything works out. I sometimes wish there were leftovers for lunch, but... not in this household. (If you manage, please teach me your ways.)

What You'll Need (And What I've Swapped When the Shops Were Closed)

1 pizza dough ball (store-bought is totally fine; I like Trader Joe's, but my old neighbor swears by making her own like this. I'm not always that ambitious.)
1 whole head of garlic (yes, really!)
2 cups fresh baby spinach (once used frozen, squeezed dry—worked okay in a pinch)
1 to 1.5 cups shredded mozzarella (go whole-milk if you can; it melts dreamier)
¾ cup ricotta cheese (I've been known to use cottage cheese if the fridge is bare)
⅓ cup crumbled feta (my grandmother always said Dodonis was the only way, but honestly, grab what you like)
Olive oil (the fruitier, the better, but I won’t judge)
Coarse sea salt and black pepper
A pinch of dried oregano or Italian seasoning (or both, go wild)

Walk With Me: How To Actually Make It

Roast the garlic. Chop the pointed end off the garlic head, drizzle with a little olive oil, then wrap it in foil. Stick in a 400F (200C) oven for about 35 minutes, or 'til the cloves get all soft and golden. This is when the cat usually starts haunting the kitchen.
Prep the dough. If using store dough (bless you), let it come to room temp while the garlic roasts. Stretch it (not roll—it’s chewier this way) into a mostly round shape. No one's judging if it's a wonky circle. Place on a lightly oiled or parchment-lined baking tray or stone (if you’re fancy).
Add your base. Squeeze out those squishy, roasted cloves (careful, they're hot) and smush them up; I spread this garlicky paste directly onto the dough. A spatula is nice, but honestly, clean fingers work better here for me.
Cheeses, then spinach. Dollop ricotta all around, then scatter on mozzarella. Feta next. Then pile on spinach—use more than you think; it shrinks! You can sprinkle oregano, salt, and pepper now or later—either way, don’t stress.
Bake. Pop it in the oven at 475F (245C) for 12–15 minutes. Watch for golden, bubbly cheese and crispiness at the edges. This is where I usually sneak a taste of that crispy cheese bit that oozed over the side. Don’t worry if it looks a bit weird at this stage—it always does! It'll puff up and settle down as it cools.
Finish and serve. Brush the crust with a little more olive oil if you're feeling extra. Let it cool a few minutes (I rush this, but regret it, because, yes, the cheese will run everywhere), then slice and eat.

Extra Notes (Because I've Messed Up So You Don't Have To)

Letting the dough rest is key; I’ve tried to rush and paid in chewiness (and not in the good way).
If the spinach is too wet, your pizza will turn out...soggy. I once didn’t bother patting mine dry and basically made soup pizza. Don’t.
Ricotta quality makes a difference, but in a pinch, use what’s in the fridge. Once used cream cheese mixed with milk, because why not?

If You're the Experimental Type (What Worked and What Didn't)

I once swapped arugula for spinach—that peppery kick is lovely.
Olives? Works great. Even kalamatas, chopped up small.
Mushrooms: good, but they need to be sautéed first or they get watery.
Tried with cooked chicken and, honestly, felt like it lost its Greek charm. Wouldn’t do again.
Sometimes I throw on red pepper flakes. Sometimes not. It keeps things interesting.

What You Need (And What To Do If You Don't Have It)

Baking stone or steel: great if you have it, but a heavy tray works fine (I’ve literally used the bottom of a Dutch oven turned upside down—bit of a faff, but hey, it works!)
Rolling pin: If not, press out the dough with your hands. More rustic, less sweat.
Sharp knife or a pizza cutter—though, a pair of kitchen scissors are weirdly effective here.

Greek Roasted Garlic Spinach White Pizza: A Flavorful Delight

How To Store It (Good Luck With Leftovers)

You can keep leftovers (if anyone shows restraint) in an airtight container in the fridge for a day or two. Reheat on a hot skillet for best results. Honestly, though, in my house it never lasts more than a day—my partner eats it cold for breakfast if I blink first.

If You Wonder How to Serve It (Here's What I Like)

Best way? Big slices with a crisp Greek salad and a cold something on the side. My cousin dunks hers in tzatziki (no judgment). Occasionally, for parties, I've cut it into small squares and set them out like fancy hors d’oeuvres. Makes people think I’m posher than I am.

Things I Learned The Hard Way: Pro Tips

I once tried microwaving to speed up the garlic roasting (no, seriously... don’t do this, unless you want garlic-scented sadness). Oven only, really.
Not all feta is created equal—I like it briny but not too salty. Play with brands.
Don’t use too much olive oil or your crust goes from crispy to more like a greasy napkin.

Real Questions I've Actually Gotten (Or Asked Myself)

Can I use store-bought pizza bases instead of dough?
Absolutely, mate. Just skip to the toppings. But remember, thinner bases cook quick, so keep an eye out.

I'm not a spinach fan—what else can I use?
Try arugula (rocket, if you're in the UK) or sautéed chard. Even thinly sliced zucchini has worked for me in a pinch.

Can I freeze leftovers?
Technically, yes—but I think the texture takes a bit of a nosedive. Better to just eat it fresh or next day. If you freeze it, reheat in the oven, not the microwave.

What if I don't have ricotta?
You can blend up cottage cheese (I do this sometimes) or a slather of Boursin if you're feeling swish.

Actually, for more cheese ideas, I once hit up The Kitchn's guide to pizza cheeses—massive help the first time I felt like experimenting!

Don’t stress perfection here. Even with a bumpy crust or the wrong cheese, this pizza comes together just fine. And hey, if you're sharing a table with people you care about and the pizza vanishes fast, as far as I'm concerned, that's a win.

Greek Roasted Garlic Spinach White Pizza: A Flavorful Delight