Greek Roasted Garlic Spinach White Pizza 

Greek Roasted Garlic Spinach White Pizza 

Greek Roasted Garlic Spinach White Pizza is a variation of the traditional white pizza with a Mediterranean flair. Topped with fresh spinach, zesty feta, mozzarella, and a dash of oregano, it has a creamy, garlicky base composed of roasted garlic, olive oil, and ricotta cheese. Savory roasted garlic, fresh spinach, and salty feta combine to produce a well-balanced, tasty bite, and the crust is crunchy yet soft. When you’re seeking something rich yet colorful for a weekday supper or a casual get-together, this pizza is a light but filling choice.

Ingredients:

For the roasted garlic sauce:

1 whole head of garlic

2 tablespoons olive oil

1 cup ricotta cheese

½ cup heavy cream or milk (optional for a creamier texture)

1 teaspoon dried oregano

Salt and pepper, to taste

For the pizza:

1 ball of pizza dough (store-bought or homemade)

2 cups fresh spinach (lightly wilted in a pan or steamed)

1 ½ cups shredded mozzarella cheese

½ cup crumbled feta cheese

¼ cup Kalamata olives (sliced, optional)

1 teaspoon dried oregano

1 teaspoon red pepper flakes (optional for heat)

Olive oil for brushing

Fresh parsley or basil, for garnish

Instructions:

Roast the garlic: Preheat the oven to 400°F (200°C). Slice off the top of the garlic head, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes, or until soft and golden. Once cooled, squeeze the roasted garlic cloves out and mash them into a paste.

Prepare the garlic sauce: In a bowl, combine the mashed roasted garlic, ricotta cheese, olive oil, heavy cream (if using), oregano, salt, and pepper. Mix until smooth and set aside.

Preheat the oven: Increase the oven temperature to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.

Prepare the dough: Roll or stretch out the pizza dough into a thin circle or rectangle, depending on your preference. Brush the edges of the dough with olive oil for a golden crust.

Assemble the pizza: Spread the roasted garlic ricotta sauce evenly over the pizza dough, leaving a small border for the crust. Scatter the wilted spinach over the sauce, followed by the shredded mozzarella and crumbled feta. Add the Kalamata olives if desired. Sprinkle with dried oregano and red pepper flakes for extra flavor.

Bake: Carefully transfer the pizza onto the preheated stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is melted and bubbly.

Finish and serve: Once baked, remove the pizza from the oven and garnish with fresh parsley or basil. Let it cool for a minute before slicing and serving.

Notes:

Roasting the garlic: Roasting the garlic adds a sweet, mellow depth to the pizza sauce. You can make the roasted garlic ahead of time and store it in the fridge for up to a week.

Spinach variation: If you want a crisper spinach texture, add it raw directly onto the pizza before baking. For a softer result, wilt the spinach slightly beforehand.

Add-ons: Feel free to customize with other Mediterranean toppings like artichoke hearts, sun-dried tomatoes, or roasted red peppers.

Gluten-free option: Use a gluten-free pizza dough or crust if needed, and the rest of the ingredients remain naturally gluten-free.

Storage: Leftover pizza can be stored in the refrigerator for up to 3 days. Reheat in the oven or air fryer for a crispy finish.

Nutrition Information (per serving)

– Calories: 320
– Protein: 15g
– Fat: 12g
– Saturated Fat: 3.5g
– Cholesterol: 20mg
– Carbohydrates: 35g
– Fiber: 2g
– Sugar: 5g
– Sodium: 350mg