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Greek Roasted Garlic Spinach White Pizza

A flavor-packed white pizza featuring a sweet roasted garlic olive oil base, gooey mozzarella, earthy spinach, and tangy feta cheese crumbles.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Greek, Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Garlic Oil Base
  • 1 head garlic whole
  • 3 tbsp extra virgin olive oil divided
  • 1 pinch salt and pepper to taste
Pizza Components
  • 1 lb pizza dough room temperature
  • 1.5 cups mozzarella cheese low-moisture, shredded
  • 0.75 cup feta cheese crumbled from block
  • 4 cups fresh baby spinach
  • 1 tsp olive oil for cooking spinach
  • 1 pinch freshly cracked black pepper
  • 0.25 cup fresh basil leaves for garnish

Equipment

  • Pizza Stone or Baking Sheet
  • Skillet
  • Aluminum Foil

Method
 

  1. Preheat oven to 400°F (200°C). Cut the top off the garlic head, drizzle with 1 tbsp olive oil and a pinch of salt. Wrap tightly in foil and roast for 40-45 minutes until soft. Let cool, squeeze cloves out, and mash with the remaining 2 tbsp olive oil to form a paste.
  2. Heat 1 tsp olive oil in a skillet over medium heat. Add spinach and cook 1-2 minutes until wilted. Squeeze out all excess moisture from the spinach and set aside.
  3. Increase oven temperature to 500°F (260°C) and preheat a pizza stone or baking sheet.
  4. Stretch the room-temperature pizza dough into a 12-14 inch circle.
  5. Spread the roasted garlic and olive oil paste evenly over the dough.
  6. Top with an even layer of shredded mozzarella cheese, followed by the cooked spinach, and finally the crumbled feta cheese.
  7. Bake for 10-14 minutes until the crust is golden brown and the cheeses are melted and bubbly.
  8. Remove from oven, let rest for 2-3 minutes, then garnish with fresh cracked black pepper and fresh basil leaves. Slice and serve.

Notes

If you are short on time, you can use store-bought garlic infused olive oil instead of roasting a fresh head of garlic, though the flavor will be less sweet and caramelized. Squeezing the water out of the cooked spinach is crucial for a crispy crust.