Name: Greek Roasted Garlic Spinach White Pizza
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1 pre-made pizza crust (store-bought or homemade); 1 cup fresh spinach, chopped; 1 medium head of garlic; 2 tablespoons olive oil; 1 cup ricotta cheese; 1 cup mozzarella cheese, shredded; ½ cup feta cheese, crumbled; ¼ cup grated Parmesan cheese; 1 teaspoon dried oregano; 1 teaspoon crushed red pepper flakes (optional); Fresh basil leaves, for garnish; Salt and pepper, to taste

This Greek Roasted Garlic Spinach White Pizza is my kind of comfort food with a Mediterranean twist. Creamy ricotta, tangy feta, roasted garlic, and sautéed spinach come together on a golden, crispy crust. It’s rich, savory, and feels both indulgent and fresh at the same time. I love making this for a quick weeknight dinner or an easy gourmet pizza night at home.

Greek Roasted Garlic Spinach White Pizza

Why You’ll Love This Recipe

I love how this pizza brings bold flavors without needing a complicated process. Using a pre-made crust keeps things quick, while roasted garlic and feta add depth and richness. The ricotta-based white sauce makes it creamy, while spinach adds a fresh, earthy element. It’s a vegetarian-friendly pizza that doesn’t skimp on flavor or satisfaction.

Ingredients

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

1 pre-made pizza crust (store-bought or homemade)
1 cup fresh spinach, chopped
1 medium head of garlic
2 tablespoons olive oil
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
½ cup feta cheese, crumbled
¼ cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes (optional)
Fresh basil leaves for garnish
Salt and pepper to taste

Directions

I start by roasting the garlic. I slice off the top of the garlic head, drizzle it with 1 tablespoon of olive oil, wrap it in foil, and roast at 400°F (200°C) for about 30-35 minutes. Once it’s soft and caramelized, I let it cool slightly, then squeeze out the cloves into a bowl.
While the garlic roasts, I sauté the chopped spinach in the remaining tablespoon of olive oil over medium heat for 2-3 minutes, just until wilted. I season it with salt and pepper and set it aside.
I mash the roasted garlic in the bowl and mix it with ricotta, half the mozzarella, oregano, and a pinch of salt and pepper to make the creamy white sauce.
I spread the garlic-ricotta mixture over the pizza crust, then top it with the sautéed spinach, remaining mozzarella, crumbled feta, and crushed red pepper flakes if I want some heat.
I bake the assembled pizza in the preheated oven for 15-20 minutes, until the crust is golden and the cheese is bubbly and lightly browned.
Once out of the oven, I let the pizza cool for a couple of minutes, then garnish with fresh basil before slicing.

Servings and timing

This recipe makes 4 slices. It takes 15 minutes to prep and 45 minutes for roasting and baking, totaling about 1 hour.

Variations

Sometimes I swap spinach for kale or arugula for a different leafy flavor. I also like to add thinly sliced red onions or olives for extra Greek flair. For a more indulgent version, I spread a thin layer of cream cheese under the garlic-ricotta sauce.

Storage/reheating

I store leftover slices in the fridge for up to 3 days. To reheat, I use a skillet or oven to keep the crust crisp. The microwave works in a pinch, but the crust softens. This pizza isn’t ideal for freezing because of the ricotta-based sauce.

FAQs

Can I make this pizza with fresh dough instead of a pre-made crust?

Yes, I often use store-bought dough and pre-bake it slightly before adding toppings.

Can I use frozen spinach instead of fresh?

I can, but I make sure to thaw and squeeze out excess water to avoid soggy crust.

Is there a substitute for ricotta cheese?

I sometimes use cottage cheese blended until smooth or a creamy goat cheese spread.

Can I add meat to this pizza?

Sure, I like adding grilled chicken or crumbled sausage if I want some protein.

How do I roast garlic faster?

I roast garlic cloves individually in a small dish with oil—it saves time and still gives great flavor.

Can I skip the Parmesan cheese?

Yes, but I like the extra depth and saltiness it adds to the flavor.

What kind of crust works best?

I use thin or traditional pizza crusts. Flatbreads also work well for a quick version.

Can I prep this pizza ahead?

Yes, I prepare the toppings in advance and assemble just before baking.

What sides go well with this pizza?

I often serve it with a Greek salad or lemony roasted vegetables.

How do I keep the crust from getting soggy?

Pre-baking the crust for a few minutes before adding toppings helps keep it crisp.

Conclusion

This Greek Roasted Garlic Spinach White Pizza brings everything I love about Mediterranean flavors onto one cheesy, crispy crust. It’s vibrant, savory, and easy enough for a weeknight but impressive enough for guests. Whether I serve it as a light dinner or a fun weekend meal, it always hits the spot.