Greek Roasted Garlic Spinach White Pizza Delight

If you’re a fan of Mediterranean flavors and love a good pizza night, you are in for a real treat. This Greek Roasted Garlic Spinach White Pizza Delight is a flavor-packed twist on your usual pie. Forget the tomato sauce—this beauty starts with a rich, golden roasted garlic base that sets the stage for layers of creamy ricotta, savory spinach, tangy feta, and gooey mozzarella. It’s like a Mediterranean mezze platter met a cozy white pizza—and honestly, I’m here for it.

Now, I’ll be real with you—this recipe was born out of one of those “clean out the fridge” nights. I had leftover ricotta, a sad little bunch of spinach, and some pizza dough I’d been meaning to use. Oh, and a head of garlic that was juuust starting to sprout. That roasted garlic turned everything around. One bite, and I knew I had to recreate this for real. And now, I can’t stop making it!

This white pizza has quickly become one of my go-to meals for a casual weeknight dinner, a Friday night in, or even a cozy weekend lunch. It feels a little fancy (thanks, feta!), but it’s super easy to pull together. Best part? You can make it your own with little add-ins like sun-dried tomatoes or red onions—whatever you’ve got on hand.

So grab your apron, preheat that oven, and let’s dive into a pizza that’s creamy, cheesy, garlicky, and 100% satisfying.

Ingredients You’ll Need

• 1 pound pizza dough (homemade or store-bought)

• 1 head garlic

• 1 tablespoon olive oil, plus extra for drizzling

• 2 cups fresh spinach, chopped

• 1/2 cup ricotta cheese

• 1/2 cup crumbled feta cheese

• 1 cup shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 1/2 teaspoon dried oregano

• Salt and black pepper to taste

• All-purpose flour for rolling out dough

STEP 1: Roast the Garlic

First things first: that roasted garlic base. This step is easy but key to building that signature flavor.

Preheat your oven to 400°F. Slice the top off your head of garlic just enough to expose the cloves. Drizzle it with a bit of olive oil, wrap it in foil, and roast it right in the oven for about 35 to 40 minutes. When it’s done, the garlic will be soft, golden, and buttery—perfect for spreading.

Once the garlic is cool enough to handle, squeeze out the cloves into a small bowl and mash them into a smooth paste. Set aside.

Pro tip: You can roast the garlic ahead of time and store it in the fridge for up to a week. It’s great in pasta, on toast, or even stirred into mashed potatoes!

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STEP 2: Sauté the Spinach

While the garlic is doing its thing, go ahead and prep the spinach. Heat a drizzle of olive oil in a skillet over medium heat. Toss in your chopped spinach and sauté it for a few minutes, just until it’s wilted and dark green.

Give it a light seasoning with salt and pepper, then remove it from the heat and let it cool a bit. You don’t want to pile steaming-hot spinach onto your dough—it can make things soggy.

Tip: If your spinach releases a lot of moisture, pat it dry with a paper towel before adding it to the pizza.

STEP 3: Roll Out the Dough

Now, let’s talk dough. Whether you made your own or grabbed a ball from the store, let it sit at room temp for about 20 minutes before rolling it out—this makes it way easier to handle.

Lightly flour your surface and roll the dough into a 12-inch circle or rectangle (whatever fits your pan). I usually go for a rustic rectangle—no pizza stone needed. Transfer it to a parchment-lined baking sheet.

STEP 4: Build Your Pizza

Here comes the fun part—assembling your masterpiece.

1. Spread the roasted garlic paste evenly over the dough as your base.

2. Add spoonfuls of ricotta cheese across the top—no need to spread it, those creamy pockets are magic.

3. Scatter your sautéed spinach evenly over the ricotta.

4. Top it all with mozzarella, feta, and Parmesan cheese.

5. Finish with a light drizzle of olive oil and a sprinkle of dried oregano.

Optional Add-Ins: Sliced red onions or sun-dried tomatoes add amazing depth and texture. You can even throw on a handful of kalamata olives if you’re feeling extra Greek.

Alright, now that your pizza is assembled and looking like a total showstopper, it’s time to bake it to crispy, cheesy perfection. In this part, we’ll walk through the final baking step, talk through some quick tips and flavor swaps, and give you a few ideas for what to serve with this Mediterranean-inspired white pizza.

Let’s get that oven working and make some magic happen.

STEP 5: Bake It Until Golden and Bubbling

Your oven should already be preheated to 400°F from roasting the garlic, so you’re ready to go.

Carefully slide the parchment-lined baking sheet (with your fully topped pizza) into the oven. Bake for 15 to 18 minutes, or until:

• The crust is golden brown

• The cheese is bubbling and just starting to brown around the edges

• The aroma filling your kitchen is completely irresistible

Keep an eye on it during the last few minutes, especially if your oven tends to run hot. You want that perfect golden top without overdoing it.

Once baked, remove the pizza from the oven and let it rest for about 3–5 minutes. This short resting time helps the cheese set slightly, making it easier to slice and serve.

Serving Suggestions

Once it’s cooled just enough to handle, slice into your pizza and serve it hot. Each bite should give you a mix of that creamy ricotta, the tangy hit of feta, the garlic-infused base, and gooey mozzarella stretch—basically, everything you could want in a white pizza.

Here are a few easy pairing ideas:

• Greek Salad – Keep the Mediterranean vibes going with a fresh salad of cucumbers, tomatoes, red onion, olives, and feta.

• Cucumber Yogurt Dip (Tzatziki) – Perfect for dipping your crusts or spreading over each slice.

• Crisp White Wine – Something like Sauvignon Blanc or a light Pinot Grigio complements the creamy, garlicky flavors really well.

Tips for the Best White Pizza Every Time

This recipe is simple, but a few little tweaks can help take your pizza from good to wow. Here are some tips I’ve learned from making this over (and over) again:

Don’t Overload with Ricotta

It’s tempting to go heavy on the ricotta, but less is more here. You want those creamy bites without making the pizza soggy. Use a small spoon or cookie scoop to add dollops and space them evenly.

Dry the Spinach

Spinach tends to release water as it cooks. Even after sautéing, give it a quick blot with paper towels before layering it on the dough. This keeps your crust crisp and prevents a watery topping.

Crust Tip: Preheat Your Baking Sheet or Stone

If you prefer an extra crispy bottom crust, preheat your baking sheet (or pizza stone) in the oven for 10 minutes before adding the dough. Transfer your assembled pizza carefully onto the hot surface—it’ll help mimic that wood-fired texture.

Add Fresh Herbs After Baking

While the oregano baked on top adds great flavor, tossing on a few fresh basil leaves or a sprinkle of chopped parsley after baking adds brightness and color.

Flavor Variations and Add-Ins

Want to make this pizza your own? Here are a few variations to change things up:

• Add Protein – Crumbled cooked chicken or sliced grilled chicken breast goes really well with the creamy, cheesy base.

• Try a Pita Flatbread Version – Use pita or naan as the base for mini white pizzas. Great for quick lunches or personal-size portions.

• Go Spicy – A sprinkle of crushed red pepper flakes or a dash of hot honey adds a nice contrast to the richness.

• Mushroom Lovers – Sauté sliced mushrooms with garlic and add them alongside the spinach.

Make-Ahead and Storage Tips

You can absolutely get ahead with a few elements of this pizza:

• Roasted Garlic – Make and refrigerate up to 1 week in advance.

• Spinach Prep – Sautéed spinach can be cooked and cooled the day before.

• Assembled Pizza – You can fully assemble the pizza and refrigerate (uncooked) for a few hours before baking. Just bring it back to room temp for 10–15 minutes before it hits the oven.

Leftovers? Store any extra slices in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven for the best texture—microwaving can make the crust a little soft.