Name: Greek Roasted Garlic Spinach White Pizza
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 1 prepared 12-inch pizza dough; 1 whole head garlic; 1 tablespoon olive oil (plus more for brushing); 1 cup ricotta cheese; 1/2 cup sour cream or Greek yogurt; 1 1/2 cups shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 2 cups fresh spinach; 1/2 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes (optional); Salt and black pepper to taste; Cornmeal or flour for dusting

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Greek Roasted Garlic Spinach White Pizza is one of my favorite ways to switch things up from traditional tomato-based pies. I love how the roasted garlic melts into a rich, velvety sauce, while the wilted spinach and bubbling mozzarella create the perfect balance of flavor and texture. This Greek-inspired white pizza feels comforting, satisfying, and just a little bit special every time I make it.

Greek Roasted Garlic Spinach White Pizza

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 prepared pizza dough (12-inch)

1 whole head garlic

1 tablespoon olive oil (plus more for brushing)

1 cup ricotta cheese

½ cup sour cream or Greek yogurt

1 ½ cups shredded mozzarella cheese

¼ cup grated Parmesan cheese

2 cups fresh spinach

½ teaspoon dried oregano

¼ teaspoon crushed red pepper flakes (optional)

Salt and black pepper to taste

Cornmeal or flour for dusting

Directions

I start by preheating the oven to 400°F (200°C). I slice the top off the head of garlic, drizzle it with olive oil, wrap it in foil, and roast it for 35–40 minutes until it turns soft and golden. Once it cools, I squeeze the roasted cloves out of their skins.

Then I increase the oven temperature to 475°F (245°C). If I am using a pizza stone, I place it in the oven while it preheats so it gets nice and hot.

In a bowl, I mash the roasted garlic into a smooth paste. I stir in the ricotta, sour cream (or Greek yogurt), oregano, salt, and black pepper until the mixture becomes creamy and well combined.

Next, I heat a skillet over medium heat with a small drizzle of olive oil. I sauté the spinach for 1–2 minutes, just until wilted. I remove it from the heat and gently squeeze out the excess moisture so the pizza doesn’t become watery.

I roll out the pizza dough on a lightly floured surface into a 12-inch circle. I transfer it to a parchment-lined baking sheet or a pizza peel dusted with cornmeal.

I spread the roasted garlic white sauce evenly over the dough, leaving a small border around the edges. Then I top it with the sautéed spinach, shredded mozzarella, and grated Parmesan. If I want a little heat, I sprinkle crushed red pepper flakes on top.

I bake the pizza for 12–15 minutes, until the crust turns golden brown and the cheese becomes bubbly and lightly browned. After removing it from the oven, I let it cool slightly before slicing and serving it warm.

Servings and timing

This recipe makes 8 servings.

Prep Time: 15 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 10 minutes

Each serving contains approximately 320 kcal.

Variations

I sometimes add sliced kalamata olives or crumbled feta cheese for an even more Mediterranean flavor. When I want extra protein, I top it with grilled chicken before baking.

I also like experimenting with different greens. I can swap spinach for arugula (added fresh after baking) or even kale, sautéed slightly longer until tender.

For a crispier crust, I brush the edges with olive oil before baking. If I want a lighter version, I use Greek yogurt instead of sour cream in the sauce.

Storage/Reheating

I store leftover slices in an airtight container in the refrigerator for up to 3 days. When I reheat, I prefer using the oven at 375°F (190°C) for about 8–10 minutes to keep the crust crisp.

If I am in a hurry, I use a skillet over medium-low heat and cover it briefly to help the cheese melt evenly. I avoid the microwave when possible because it softens the crust too much.

FAQs

Can I use store-bought pizza dough?

Yes, I often use store-bought dough for convenience. I just let it come to room temperature before rolling it out so it stretches easily.

Can I make the roasted garlic ahead of time?

I like roasting the garlic a day in advance and storing it in the refrigerator. This saves time and makes assembling the pizza even faster.

Can I freeze this pizza?

I can freeze baked slices once they have cooled completely. I wrap them tightly and freeze for up to 2 months. I reheat them directly from frozen in the oven until heated through.

What can I substitute for ricotta?

If I do not have ricotta, I sometimes use mascarpone or a thick cottage cheese blended until smooth. The texture stays creamy and rich.

How do I prevent a soggy crust?

I always squeeze excess moisture from the spinach and avoid overloading the pizza with sauce. Preheating the pizza stone or baking sheet also helps create a crisp bottom.

Conclusion

This Greek Roasted Garlic Spinach White Pizza is one of my favorite comfort meals. I love how the creamy roasted garlic sauce pairs with tender spinach and gooey mozzarella on a crisp crust. It feels both simple and elevated at the same time, making it perfect for family dinners, gatherings, or whenever I crave something savory and satisfying.

📖 Recipe:

Greek Roasted Garlic Spinach White Pizza

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Author: Cheryl
Total Time: 1 hour 10 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A creamy Greek-inspired white pizza topped with roasted garlic sauce, sautéed spinach, and bubbling mozzarella on a crispy golden crust.

Instructions

Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Cool and squeeze out the cloves.
Increase oven temperature to 475°F (245°C). Place a pizza stone in the oven while preheating if using.
Mash roasted garlic into a paste. Mix with ricotta, sour cream (or Greek yogurt), oregano, salt, and black pepper until smooth and creamy.
Heat a skillet over medium heat with a drizzle of olive oil. Sauté spinach for 1–2 minutes until wilted. Remove and squeeze out excess moisture.
Roll out pizza dough into a 12-inch circle on a lightly floured surface. Transfer to a parchment-lined baking sheet or pizza peel dusted with cornmeal.
Spread the roasted garlic sauce over the dough, leaving a small border. Top with spinach, mozzarella, Parmesan, and red pepper flakes if using.
Bake for 12–15 minutes until crust is golden and cheese is bubbly and lightly browned.
Cool slightly, slice, and serve warm.