Greek Roasted Garlic Spinach White Pizza: A Homemade Delight

There is something inherently magical about pizza night at home. The aroma of baking dough, the anticipation of bubbling cheese, and the freedom to top your canvas however you please make it a beloved weekly ritual for families across the globe. But if you find yourself stuck in the rut of the traditional red-sauce-and-pepperoni routine, it is time to awaken your palate with something a little more sophisticated, yet astonishingly easy to prepare. Enter the Greek Roasted Garlic Spinach White Pizza—a phenomenal culinary fusion that marries the rustic, comforting appeal of Italian pizza making with the vibrant, sun-drenched flavor profiles of a classic Greek spanakopita.

This pizza is a textural and flavor masterpiece. It completely skips the heavy tomato sauce, opting instead for a luxurious, aromatic base of deeply roasted garlic mashed into premium extra virgin olive oil. Atop this fragrant foundation lies a blanket of melty, stretchy mozzarella cheese, earthy ribbons of wilted spinach, and generous, creamy crumbles of tangy feta cheese. Finished with a crackle of black pepper and fresh basil leaves, every single bite is a harmonious blend of rich, salty, earthy, and herbaceous notes.

In this comprehensive guide, we are going to explore every facet of creating this spectacular pie from scratch. From the science of roasting garlic to perfection, to the secrets of achieving a pizzeria-quality crust in a standard home oven, you will learn everything you need to know to master this Mediterranean-inspired showstopper.

The Magic of the “White” Pizza

For purists, a pizza without tomato sauce might seem like a departure from tradition, but the “pizza bianca” (white pizza) has deep, historical roots in Italy, particularly in Rome. Without the acidic, overpowering presence of tomatoes, a white pizza allows the nuances of the dough, the quality of the olive oil, and the distinct characteristics of the cheeses to take center stage.

In our Greek-inspired variation, the white base acts as the perfect canvas for the assertive flavors of roasted garlic and feta cheese. Tomatoes would only muddy these bright, Mediterranean flavors. By using a generous slather of garlic-infused olive oil as the “sauce,” we ensure that the crust remains perfectly crisp while imparting a profound, sweet, and savory depth that permeates every single slice.

Why You Will Obsess Over This Greek-Inspired Pizza

If you are a fan of spanakopita—the famous Greek savory pie made of perfectly flaky phyllo dough filled with spinach and feta cheese—this pizza will instantly become your new obsession. It takes those exact same crave-worthy flavor components and translates them into a comforting, approachable pizza format that is much easier to tackle on a busy weeknight than folding delicate layers of phyllo dough.

Beyond the incredible taste, this recipe is a fantastic way to sneak leafy greens into a meal. Even picky eaters who might normally turn their noses up at a side of spinach will happily devour it when it is nestled beneath a blanket of gooey, melted mozzarella and salty feta. It is a vegetarian-friendly option that feels hearty, indulgent, and completely satisfying for meat-eaters and herbivores alike.

Deconstructing the Ingredients

The beauty of a recipe with relatively few components is that the quality of each ingredient truly shines. Here is a detailed breakdown of what you need and why it matters:

• The Pizza Dough: You can certainly use a high-quality store-bought dough for convenience, but making your own is highly recommended if you have the time. A good dough provides the chewy, airy, blistered foundation this pizza deserves.
• Roasted Garlic: This is the secret weapon of the recipe. Raw garlic is pungent and sharp, but when roasted slowly in the oven, garlic transforms into a sweet, buttery, caramelized paste that is entirely mellow and profoundly savory.
• Extra Virgin Olive Oil: Since this replaces your tomato sauce, do not skimp here. Use a high-quality, cold-pressed olive oil with a fruity or peppery finish. It will carry the roasted garlic flavor across the entire crust.
• Mozzarella Cheese: Use whole-milk, low-moisture mozzarella. Fresh mozzarella holds too much water and can make your white pizza soggy, while pre-shredded cheeses are coated in anti-caking starches that prevent a smooth melt. Grating your own from a block is crucial.
• Feta Cheese: Buy a block of feta in brine rather than pre-crumbled feta. Block feta is creamier, less dry, and offers a much brighter, tangier bite that perfectly cuts through the richness of the oil and mozzarella.
• Fresh Spinach: Fresh baby spinach is ideal. It wilts down quickly and has a mild, sweet earthiness. You will want to lightly sauté it first to remove excess water so it doesn’t make your pizza crust wet.
• Fresh Basil and Black Pepper: These finishing touches add a pop of color, a hint of spice, and an intoxicating aroma right as the pizza comes out of the oven.

Ingredients List

For the Garlic Oil Base:

– 1 whole head of garlic

– 3 tablespoons high-quality extra virgin olive oil (divided)

– A pinch of salt and black pepper

For the Pizza:

– 1 pound pizza dough (store-bought or homemade), brought to room temperature

– 1 1/2 cups low-moisture whole-milk mozzarella cheese, freshly grated

– 3/4 cup block feta cheese, crumbled into large chunks

– 4 cups fresh baby spinach

– 1 teaspoon olive oil (for cooking spinach)

– Freshly cracked black pepper

– Fresh basil leaves for garnish

Step-by-Step Instructions

1. Roast the Garlic: Preheat your oven to 400°F (200°C). Take the whole head of garlic and slice off the top quarter-inch to expose the cloves inside. Place the garlic head on a square of aluminum foil. Drizzle the exposed cloves with 1 tablespoon of olive oil and a pinch of salt. Wrap the foil tightly around the garlic to create a sealed pouch. Roast in the oven for 40-45 minutes until the cloves are soft, caramelized, and deeply fragrant. Once cool enough to handle, squeeze the roasted garlic cloves out of their skins into a small bowl. Mash them with a fork and stir in the remaining 2 tablespoons of olive oil to create a loose paste. Set aside.

2. Prepare the Spinach: While the garlic is roasting, heat 1 teaspoon of olive oil in a skillet over medium heat. Add the fresh baby spinach and a tiny pinch of salt. Toss gently for 1 to 2 minutes just until wilted. Transfer the spinach to a fine-mesh sieve or a clean kitchen towel and press out as much excess liquid as possible. This step is vital to prevent a soggy pizza crust!

3. Prep the Oven and Dough: Increase your oven temperature to the highest it will go—usually 500°F or 550°F (260°C – 290°C). If you have a pizza stone or steel, place it in the oven to preheat for at least 45 minutes. If using a baking sheet, you can build your pizza directly on a piece of parchment paper. Stretch your room-temperature dough into a 12 to 14-inch circle, leaving a slightly thicker border for the crust.

4. Assemble the Pizza: Spread the roasted garlic and olive oil paste evenly over the stretched pizza dough, going all the way to the edges of the crust. Sprinkle the freshly grated mozzarella cheese evenly over the garlic oil base. Distribute the squeezed, cooked spinach evenly across the cheese. Finally, dot the pizza generously with the large chunks of crumbled feta cheese.

5. Bake to Perfection: Carefully transfer the assembled pizza to your preheated oven (sliding it onto the hot stone if using). Bake for 10 to 14 minutes. Keep a close eye on it—you are looking for a deeply golden-brown crust, bubbling melted mozzarella, and feta cheese that has just begun to toast at the edges.

6. Garnish and Serve: Remove the pizza from the oven and let it rest on a wire rack or cutting board for 2 to 3 minutes. This allows the cheeses to set slightly so they don’t slide off when you slice it. Finish the pizza with a generous crack of black pepper, a light drizzle of fresh olive oil if desired, and scatter fresh basil leaves over the top. Slice and serve immediately.

Expert Tips for a Pizzeria-Quality Crust at Home

Making great pizza at home is all about managing heat and moisture. Here are a few professional tips to elevate your homemade pies:

Heat is Your Friend: Professional pizza ovens reach temperatures over 800°F, which is why they cook so fast and get that incredible charred crust. To mimic this at home, crank your oven as high as it will go and let it preheat for a long time. A pizza stone or baking steel absorbs and holds this heat, shocking the dough upon contact and creating instant “oven spring” for a puffy, airy crust.

Room Temperature Dough: Never try to stretch cold pizza dough straight from the fridge. The gluten will be tight and it will snap back like a rubber band. Let your dough sit on the counter for at least an hour before stretching. It should be relaxed and easy to shape.

Stretch, Don’t Roll: Using a rolling pin pushes all the precious air bubbles out of your dough, resulting in a dense, cracker-like crust. Use your hands to gently push, dimple, and stretch the dough outward from the center, preserving the air in the outer crust.

Delicious Variations and Customizations

This Greek Roasted Garlic Spinach White Pizza is incredibly versatile. Here are some fantastic ways to switch up the flavor profile and make it your own:

The Mediterranean Supreme: Enhance the Greek theme by adding pitted and halved Kalamata olives, thinly sliced red onions, and perhaps a few sun-dried tomatoes before baking. The briny punch of the olives pairs beautifully with the feta.

Add Protein: To make this a heavier, meatier meal, top the pizza with sliced grilled chicken breast, crumbled mild Italian sausage, or crispy prosciutto added right after the pizza comes out of the oven.

The Balsamic Finish: For a touch of sweetness to balance the salty cheeses, drizzle a high-quality balsamic glaze over the pizza just before serving.

Spice It Up: If you love a little heat, add a generous pinch of crushed red pepper flakes to the garlic oil base before spreading it on the dough, or use a spicy chili-infused olive oil for your drizzle.

How to Store and Reheat Leftover Pizza

If you somehow manage to have leftovers of this incredible pizza, storing and reheating it properly will ensure it tastes almost as good on day two.

Storage: Allow the pizza slices to cool completely to room temperature. Stack them in an airtight container with layers of parchment paper or wax paper between the slices to prevent the cheese from sticking. Store in the refrigerator for up to 4 days.

Reheating: Do not use the microwave if you want to keep the crust crispy! The best method is the skillet method. Place a slice of pizza in a dry skillet over medium heat. Let it cook for about 2 minutes until the bottom crust is crispy again. Then, add a few drops of water to the side of the pan (away from the pizza), cover the skillet tightly with a lid, and turn the heat to low. The steam will melt the cheese perfectly while the bottom remains incredibly crisp. Alternatively, reheat in a 375°F oven on a piece of foil for 5-8 minutes.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?
Yes, you can absolutely use frozen spinach. However, frozen spinach holds an immense amount of water. You must thaw it completely and squeeze it completely dry using a clean kitchen towel or cheesecloth. If you do not remove the excess water, your pizza will turn into a soggy mess.

Can I skip the roasting and use raw garlic?
While you can, it will drastically change the flavor profile of the pizza. Raw garlic is very sharp and spicy, and using enough to cover a pizza base would be overwhelming. If you are short on time, you can quickly confit minced garlic in olive oil on the stovetop over very low heat for 10 minutes until soft and fragrant, rather than roasting a whole head in the oven.

Is there a substitute for feta cheese?
If you do not care for the tang of feta, you can substitute it with creamy goat cheese (chèvre) or dollops of whole milk ricotta cheese. Both will provide that beautiful creamy, white contrast to the mozzarella and spinach without the sharp brine of the feta.

Conclusion

The Greek Roasted Garlic Spinach White Pizza is a testament to the fact that sometimes, the most extraordinary meals come from the simplest, highest-quality ingredients. By taking the time to roast the garlic to sweet perfection and balancing the rich cheeses with vibrant greens, you create a pizza experience that rivals any upscale artisan pizzeria. Gather your ingredients, crank up that oven, and get ready to enjoy a slice of Mediterranean heaven right in your own dining room.