Greek Roasted Garlic Spinach White Pizza Delight

If there’s one thing I’ve learned in my kitchen adventures, it’s this: pizza night doesn’t have to mean marinara and pepperoni every single time. Don’t get me wrong — I love a good classic slice — but sometimes your taste buds are just craving something a little different, a little fresher, and maybe a little bit fancy. That’s where this Greek Roasted Garlic Spinach White Pizza Delight comes in.

This recipe is a game changer for anyone looking to break free from the typical pizza routine. No red sauce here — instead, you’re getting a rich, mellow roasted garlic base topped with creamy ricotta, sautéed spinach, tangy feta, and just the right amount of melty mozzarella. And let’s not forget the Parmesan sprinkled on top for a little golden crust of flavor.

Honestly, the first time I made this, I wasn’t even aiming to make something blog-worthy. I just had some extra spinach and feta in the fridge, and a ball of pizza dough begging to be used. But after that first bite — crispy crust, garlicky goodness, creamy cheese combo — I knew this was one for the books.

So whether you’re hosting a casual dinner or just want a cozy night in with a slice (or three), this white pizza is here to impress without a ton of effort. And bonus — it’s vegetarian, super customizable, and makes your kitchen smell amazing.

Let’s get into it!

INGREDIENTS YOU’LL NEED

• 1 prepared pizza dough or crust

• 1 tablespoon olive oil

• 1 whole head of garlic

• 1 cup fresh spinach, sautéed and drained

• ½ cup ricotta cheese

• 1 cup shredded mozzarella cheese

• ½ cup crumbled feta cheese

• ¼ cup grated Parmesan cheese

• ¼ teaspoon dried oregano

• ¼ teaspoon crushed red pepper flakes (optional)

• Salt and black pepper to taste

• Sliced Kalamata olives (optional)

• Cornmeal or flour for dusting

STEP 1: ROAST THE GARLIC

Here’s the first trick to creating that signature flavor — roasted garlic. It’s sweet, mellow, and honestly, I’d spread it on just about anything.

Start by preheating your oven to 450°F. Slice the top off a whole head of garlic to expose the tops of the cloves, drizzle with a little olive oil, and wrap it tightly in foil. Roast it for 30 to 35 minutes, or until the cloves are golden, soft, and caramelized.

Once it’s cool enough to handle, squeeze the cloves into a bowl and mash them into a smooth paste. This becomes your “sauce,” and trust me — it’s worth every minute in the oven.

STEP 2: PREPARE YOUR DOUGH

If you’re using store-bought dough (no judgment here — I do it all the time), make sure it’s come to room temperature so it rolls out easily. Lightly flour your work surface, or lay down a piece of parchment paper and dust it with cornmeal or flour.

Roll the dough out into your desired shape — circle, oval, or rustic rectangle — and transfer it to a baking sheet or pizza peel if you’re using a stone in the oven. That little dusting of cornmeal on the bottom helps give the crust a satisfying crunch once baked.

STEP 3: LAYER THE FLAVORS

This is the fun part — building the flavor base. First, brush a little olive oil over the surface of the dough, then spread your roasted garlic paste evenly across it. You want to get a bit in every bite, so go all the way to the edges.

Next, dollop spoonfuls of ricotta cheese across the crust. Don’t worry about spreading it — it will melt beautifully in the oven. Then layer on the sautéed spinach (be sure it’s fully drained; too much moisture will make your crust soggy), followed by the shredded mozzarella and crumbled feta.

Finally, sprinkle the whole thing with Parmesan, dried oregano, a pinch of crushed red pepper if you like a little heat, and season with salt and black pepper to taste.

And if you’ve got some Kalamata olives on hand? Go ahead and scatter a few slices on top for that extra burst of briny, bold flavor. Totally optional, but highly recommended.

So now that your pizza is loaded up with all that roasted garlic, creamy ricotta, and tangy feta goodness — it’s time to bring it all together in the oven. This next part is where the magic really happens. A golden, crisp crust, bubbly melted cheese, and that unmistakable aroma of garlic and herbs baking together… It’s a game-changer.

Let’s dive into the final steps and cover some helpful tips so your Greek Roasted Garlic Spinach White Pizza Delight turns out just right every time.

STEP 4: BAKE TO GOLDEN PERFECTION

Preheat your oven to 450°F, if you haven’t already. If you’re using a pizza stone, make sure it’s been heating in the oven for at least 30 minutes — this will help give your crust that perfect crispiness on the bottom. Otherwise, a regular baking sheet works just fine too.

Carefully transfer your assembled pizza (either on parchment or directly on the peel) onto the hot stone or place your baking sheet in the center of the oven.

Bake for 12 to 15 minutes, or until:

• The crust is golden brown on the edges

• The cheese is melted, bubbly, and starting to lightly brown

• The bottom of the crust is crisp (you can gently lift a corner with a spatula to check)

Once it’s done, remove the pizza from the oven and let it rest for a few minutes before slicing. This helps the cheese set just a bit so everything doesn’t slide off the second you take that first bite.

STEP 5: SLICE, SERVE & ENJOY

After your pizza has cooled for a few minutes, slice it up and get ready to serve. The mix of gooey mozzarella, salty feta, and that garlicky ricotta base makes every bite incredibly flavorful. The spinach adds a nice earthy balance, and the Parmesan on top brings it all together with that sharp, nutty finish.

This is the kind of pizza that feels both comforting and a little elevated — great for a cozy night in or when you’re having friends over and want to serve something a little different from the norm.

TIPS FOR PIZZA SUCCESS

If this is your first time making a white pizza or working with roasted garlic, here are a few tried-and-true tips to make sure everything goes smoothly.

1. Drain Your Spinach Well

Spinach holds onto a lot of moisture when it’s cooked, which can make your pizza soggy. After sautéing, place the spinach in a clean kitchen towel or paper towels and squeeze out as much liquid as you can.

2. Don’t Overdo the Toppings

It’s tempting to pile everything on, but white pizzas can get heavy fast — especially with soft cheeses like ricotta. Spread ingredients evenly and sparingly for the best texture and even baking.

3. Use Parchment Paper for Easy Transfers

If you don’t have a pizza peel or aren’t confident about transferring your pizza onto a hot stone, assemble your pizza on parchment paper. You can slide it right onto the baking surface, and it makes cleanup easier too.

4. Crank the Heat

A hot oven is essential for great homemade pizza. That 450°F mark helps the crust puff up and crisp quickly, while the toppings cook evenly without drying out.

5. Add Fresh Toppings Post-Bake

While this pizza is amazing as-is, you can elevate it even further by adding a handful of fresh arugula, a drizzle of extra virgin olive oil, or even some lemon zest right after baking. These fresh flavors really brighten everything up and add a little extra Mediterranean flair.

VARIATIONS TO TRY

If you love the Greek flavors in this pizza but want to mix things up a bit, here are a few easy variations that work beautifully:

• Add artichoke hearts: For extra texture and a subtle tang, chopped marinated artichoke hearts make a great addition.

• Sprinkle on sun-dried tomatoes: Their sweet-tart flavor pairs perfectly with the salty feta and roasted garlic.

• Top with fresh herbs: A sprinkle of chopped fresh oregano, basil, or parsley after baking adds color and a burst of freshness.

• Swap the crust: Try this on a whole wheat crust for extra fiber, or use a cauliflower crust if you’re going low-carb or gluten-free.

STORAGE & REHEATING TIPS

If you somehow end up with leftovers (I wouldn’t count on it), store them in an airtight container in the fridge for up to 3 days.

To reheat, avoid the microwave if you want to keep that crust crispy. Instead:

• Oven method: Reheat slices on a baking sheet at 375°F for about 8–10 minutes.

• Skillet method: Place a slice in a dry skillet over medium heat, cover loosely, and heat until the cheese is warm and the crust is crisp again (5–7 minutes).