This Greek roasted garlic spinach white pizza is one of those dishes that felt like a happy accident the first time I made it. I was craving pizza but wanted something lighter and more herb-forward than the usual tomato-sauce versions. Roasting a whole head of garlic until it was sweet and caramelized and stirring it into creamy ricotta transformed the base into something luxuriously fragrant. The combination of tender, wilted spinach and tangy crumbled feta brought a distinctly Mediterranean brightness that kept everyone reaching for another slice.

I first discovered this pairing on a rainy evening when friends dropped by unexpectedly. I used a store-bought crust to save time, and the result felt restaurant-worthy even though it took less than an hour from start to finish. What makes this dish special is the balance: the mellow roasted garlic, the lush ricotta, the squeaky mozzarella pull, and the salty feta and Parmesan notes working together. It’s ideal for a cozy weeknight, a light dinner with salad, or cut into slices for a party platter that looks sophisticated without fuss.

Ingredients

• Pre-made pizza crust: One 10–12 inch store-bought or homemade crust. I often use a whole-wheat or thin-crust from the refrigerated section for convenience; if you prefer a lighter chew, a thin artisan crust works beautifully.
• Fresh spinach: 1 cup packed, chopped. Look for baby spinach in a sealed bag for tenderness; you only need a quick sauté so fresh, tender leaves are best.
• Garlic: One medium head. Roasting transforms raw sharpness into sweet, buttery cloves that mix smoothly into the ricotta.
• Olive oil: 2 tablespoons, divided. Use a good extra-virgin olive oil for flavor — it’s a small quantity but noticeable.
• Ricotta cheese: 1 cup. Full-fat ricotta yields the creamiest texture; a well-drained low-fat ricotta can be used if you prefer a lighter finish.
• Mozzarella: 1 cup shredded. Part-skim or whole-milk mozzarella will both melt well; freshly shredded gives a cleaner melt than pre-shredded blends.
• Feta cheese: 1/2 cup crumbled. Choose a block-style feta for the best texture and flavor; sheep/goat blends have that classic tang that complements the roasted garlic.
• Parmesan: 1/4 cup finely grated. Adds umami and a slightly crisped finish at the edges.
• Dried oregano: 1 teaspoon. A quintessential Mediterranean herb note — oregano stands up well to the cheeses.
• Crushed red pepper flakes: 1 teaspoon, optional. Adds a bright heat if you like a little kick.
• Fresh basil: A handful of leaves for finishing. Adds color and freshness after baking.
• Salt and pepper: To taste. Remember feta and Parmesan are salty, so season the ricotta mixture lightly and adjust after the pizza is assembled.

Instructions

Roast the garlic:Preheat the oven to 400°F. Slice about 1/4 inch off the top of the head to expose the cloves, drizzle with 1 tablespoon olive oil, and wrap tightly in aluminum foil. Roast on a small baking sheet for 30–35 minutes until the cloves are soft and caramelized when squeezed. Let cool 5–10 minutes, then squeeze the softened cloves into a bowl and mash with a fork to a smooth paste. Roasting mellows the sulfurous compounds and develops sweet, nutty flavors that carry through the final dish.Prepare the spinach:Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the chopped spinach and sauté for 2–3 minutes until just wilted. Season lightly with salt and pepper. Excess water can make the crust soggy, so if the spinach releases a lot of liquid, drain it in a sieve and press gently to remove excess moisture.Make the garlic-ricotta base:In the bowl with the mashed roasted garlic, stir in the ricotta, half the shredded mozzarella (about 1/2 cup), 1/2 teaspoon of dried oregano and a pinch of salt and pepper. Mix until smooth and creamy. Taste and adjust seasoning — the roasted garlic should be fragrant but not overpowering.Assemble the pie:Spread the garlic-ricotta mixture evenly over the pre-made crust, leaving a 1/2-inch border for the rim. Scatter the sautéed spinach across the top, then sprinkle the remaining mozzarella, crumbled feta, and grated Parmesan. If using, add crushed red pepper flakes for heat and the remaining dried oregano for an herb lift.Bake until golden:Place the pizza in the preheated oven and bake for 15–20 minutes, or until the crust is golden and the cheese is bubbling and beginning to brown. For a crisper bottom, bake on a preheated pizza stone or an inverted baking sheet warmed in the oven beforehand.Finish and serve:Let the pizza rest 2–3 minutes after removing from the oven. Scatter fresh basil leaves over the top, slice, and serve hot. The brief rest helps the cheeses set slightly so slices keep their shape.

Storage Tips

To keep the pizza at peak quality, cool completely before refrigerating and store in an airtight container for up to 3 days. For longer storage, cut into portions and freeze flat on a sheet tray for one hour, then transfer to a freezer bag for up to 1 month. Reheat refrigerated slices in a moderately hot oven (375°F) on a baking sheet for 8–12 minutes; frozen pieces can be reheated at 400°F for 10–14 minutes, covered loosely with foil if the edges begin to brown too quickly. Avoid microwaving if you want to preserve crispness, as the crust will turn chewy.

Ingredient Substitutions

If you don’t have ricotta, substitute 1 cup of mascarpone thinned with 1 tablespoon milk or plain Greek yogurt for a tangier profile. For a dairy-free version, use a commercial dairy-free ricotta alternative and omit the feta or use a plant-based crumbled cheese. Swap baby kale for spinach if you like a meatier green — blanch it briefly to soften. If you need to keep the crust gluten-free, choose a certified gluten-free pre-made crust and bake according to package directions; you may need a slightly lower temperature to avoid over-browning.

Serving Suggestions

Serve slices with a crisp salad dressed simply in lemon, olive oil and a pinch of salt to cut the richness. Add a few roasted cherry tomatoes or a drizzle of balsamic reduction for sweetness contrast. For a Mediterranean spread, offer marinated olives, warm pita, and a light cucumber-tomato salad. Garnish each slice with a few small basil leaves and a light grind of black pepper for a fresh finish and attractive presentation.

Cultural Background

While not a traditional Greek staple, this pizza borrows from Greek ingredient combinations — roasted garlic, spinach, ricotta and feta — and applies them to a classic Italian format. The use of tangy feta and aromatic oregano is deeply rooted in Mediterranean cooking, while the cheese trio mirrors the Italian love of combining fresh and aged cheeses. The result is a fusion that honors the bright, herb-forward character of Greek cuisine on a beloved Italian canvas.

Seasonal Adaptations

In spring, swap the spinach for tender spring greens or a mix of young arugula and spinach for peppery notes; add thinly sliced radishes after baking for crunch. In summer, top with grilled zucchini ribbons or roasted peppers for color and sweetness. In winter, use frozen chopped spinach that has been well-thawed and squeezed dry, and consider adding roasted mushrooms for an earthy depth. These small adjustments keep the flavor profile balanced across seasons.

Meal Prep Tips

Roast several heads of garlic at once and keep them in a jar with a thin film of olive oil in the fridge for up to 3 days — they mash into a quick spread for multiple meals. Keep the ricotta mixture in a covered container and assemble just before baking to avoid a soggy crust. Portion the finished pizza into single servings and store in meal prep containers for grab-and-go lunches; reheat in the oven or toaster oven for the best texture.

Success Stories

Readers often tell me this is the pizza that converts people who normally reach for pepperoni. One family served it at a summer book club night and guests loved it so much they asked the host for the recipe on the spot. A busy parent shared that making the garlic ahead of time transformed weeknight dinners, letting them pop the pie in the oven while they helped with homework. Those little anecdotes keep me making it again and again.

Give this pie a try when you want something comforting but bright — it’s an easy way to bring Mediterranean flavors to your table with minimal fuss and maximum pleasure.