This Greek roasted garlic spinach white pizza has been one of my favorite quick dinners since I first improvised it on a cramped weeknight when friends were coming over and my pantry was, frankly, an assembly of odds and ends. I wanted something that felt elevated but required minimal shopping: a ready-made crust, a head of garlic, a handful of fresh spinach, and the cheeses I usually keep on hand. The roasted garlic transforms ordinary ricotta into a silky, deeply savory base that coats every bite, while feta and Parmesan add tang and umami. The first time I served this, my friend closed her eyes after the first slice and declared it "comfort food in a Mediterranean package."

I discovered the combination by accident: I had roasted garlic leftover from another dish and tossed it into ricotta to use it up. The smell as the pizza baked — nutty, sweet garlic mingling with melting cheese and bright basil — convinced me immediately that this would become a staple. Texturally, the crisp bottom and slightly chewy rim of the crust contrast with the creamy garlic-ricotta layer and the verdant pop of sautéed spinach. It’s a recipe that’s easy to scale, forgiving in technique, and versatile enough for weeknight dinners, casual parties, or a light lunch with a salad.

Ingredients

• Pre-made pizza crust: Use a 12-inch store-bought crust or your favorite homemade dough. A thin, firm crust (Boboli-style or supermarket thin crust) works well for a crisp bottom; switch to a thicker dough if you prefer a chewier bite.
• Fresh spinach (1 cup): Look for tender, bright leaves without wilting spots. Baby spinach is ideal because it sautés quickly and blends smoothly with the creamy layer.
• Head of garlic: One medium head roasted until soft and caramelized gives concentrated sweetness—roasting mellows garlic’s sharpness and produces spreadable cloves.
• Olive oil (2 tablespoons): Extra-virgin for flavor; use 1 tablespoon for roasting and 1 tablespoon for sautéing the spinach to layer flavor.
• Ricotta cheese (1 cup): Use whole-milk ricotta for richness and creaminess; low-fat ricotta will still work but changes mouthfeel slightly.
• Mozzarella (1 cup shredded): Part-skim mozzarella melts beautifully without releasing excess moisture; grate it yourself for the best texture.
• Feta (1/2 cup crumbled): A tangy, briny Greek feta is recommended—avoid overly chalky supermarket blocks if possible.
• Parmesan (1/4 cup grated): Adds nutty umami; freshly grated Parmigiano-Reggiano is noticeably better than pre-grated for flavor and melt.
• Dried oregano & red pepper flakes: 1 teaspoon oregano for an herby note and a pinch (or 1 teaspoon) red pepper flakes if you like heat.
• Fresh basil: A few leaves torn and scattered at the end add aromatic brightness.
• Salt & pepper: Season to taste; remember that feta and Parmesan are salty so be conservative with salt when assembling.

Instructions

Roast the Garlic: Preheat the oven to 400°F. Slice the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon olive oil, wrap tightly in aluminum foil, and roast on a baking sheet for 30–35 minutes until the cloves are soft and caramelized. The vision cue is when the exposed cloves are golden and yield easily to gentle pressure. Let cool slightly and squeeze the roasted cloves into a bowl. Prepare the Spinach: Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add 1 cup chopped fresh spinach and sauté for 2–3 minutes until fully wilted. Season lightly with salt and black pepper. Remove from heat and let any excess moisture evaporate for a minute—excess water will make the pizza soggy. Make the Garlic-Ricotta Mixture: In the bowl with the squeezed roasted garlic, mash the cloves with a fork until smooth. Stir in 1 cup ricotta, 1/2 cup shredded mozzarella (half of the total), 1 teaspoon dried oregano, and a pinch of salt and pepper. The texture should be spoonable but not runny; if too thick, loosen with 1–2 teaspoons of water or milk. Assemble the Pizza: Spread the garlic-ricotta mixture evenly across the pre-made crust, leaving a 1/2-inch rim. Scatter the sautéed spinach over the ricotta layer, then sprinkle the remaining 1/2 cup shredded mozzarella, 1/2 cup crumbled feta, and 1/4 cup grated Parmesan evenly. Add crushed red pepper flakes if desired. Bake: Bake in the preheated 400°F oven for 15–20 minutes, or until the crust is golden and the cheeses are bubbly with slight browning. If using a pizza stone preheated in the oven, check for a crispier bottom—it may take slightly less time. Finish and Serve: Remove from the oven and let rest for 2–3 minutes. Garnish with fresh basil leaves, slice, and serve warm. Visual cues: bubbling cheese, lightly browned edges on the crust, and fragrant roasted garlic aroma.

Storage Tips

Cool leftover slices completely before storing. Refrigerate in an airtight container or wrapped tightly in foil for up to 3 days. To reheat, place slices on a baking sheet in a 375°F oven for 6–8 minutes, or until heated through and cheese is soft again; a toaster oven works well for single portions. For longer storage, assemble the pizza without baking, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. When ready to enjoy, bake from frozen at 400°F for approximately 20–25 minutes, checking the crust for doneness to avoid underbaking.

Ingredient Substitutions

If you need dairy-free options, swap the ricotta for a firm silken tofu blended with nutritional yeast and a touch of lemon, and use a dairy-free shredded mozzarella alternative—results will be creamier rather than tangy. For gluten-free diets, choose a certified gluten-free crust or cauliflower crust; note the texture will be different and may require lower bake times. Swap baby spinach for baby kale if you prefer a sturdier green—massage kale first with a teaspoon olive oil to soften it. For a smoky flavor, add 1/4 cup chopped roasted red peppers or 1 tablespoon of sun-dried tomatoes.

Serving Suggestions

Serve slices with a simple lemony arugula salad to cut through the richness—toss 3 cups arugula with 1 tablespoon olive oil, 1 teaspoon lemon juice, salt, and cracked pepper. A light white wine such as a Pinot Grigio or a crisp rosé pairs beautifully. Garnish with extra basil leaves and an additional sprinkle of Parmesan for presentation. For a heartier meal, top finished slices with a drizzle of good quality olive oil and lemon zest or add a side of roasted cherry tomatoes tossed with thyme.

Cultural Background

This pizza bridges Italian technique (thin-crust and cheese combinations) with Greek flavor profiles—roasted garlic, oregano, feta, and olive oil—resulting in a Mediterranean fusion. White pizzas (pizza bianca) have roots in Italy where toppings like ricotta and garlic are common, while the inclusion of tangy feta nods to Greek cuisine. It’s a modern, cross-cultural adaptation that highlights how simple ingredients from neighboring Mediterranean traditions complement one another.

Seasonal Adaptations

Spring: add fresh peas and shaved asparagus after baking for a bright spring variation. Summer: swap sautéed spinach for fresh baby spinach added raw after baking for a cool, tender contrast. Fall/Winter: stir in sautéed mushrooms and a pinch of nutmeg to the ricotta for warming depth. Holiday entertaining: add thinly sliced roasted eggplant and a drizzle of herb-infused oil for a festive presentation.

Meal Prep Tips

Roast several heads of garlic at once and store in a sealed jar in the fridge—roasted garlic will keep for up to 3 days and speeds evening assembly. Pre-wilt and cool spinach, then squeeze and store in a paper-towel-lined container to absorb any moisture; this can be done 1 day ahead. If meal-prepping lunches, bake a whole pizza, cool, and slice into individual portions to reheat quickly in a toaster oven for fast weekday lunches.

There’s a simple pleasure in making a pizza that feels special without fuss. This version, with its roasted garlic heart and bright spinach, turns ordinary pantry items into something memorable. I hope it becomes a weeknight staple or a show-stopping addition to your next casual dinner.