If you’ve ever craved pizza but wanted something lighter, fresher, and just a little more elegant than the usual red-sauced slice, you’re in for a treat. This Greek Roasted Garlic Spinach White Pizza is one of those recipes that feels like a special occasion — but it’s surprisingly easy to make on a weeknight.

I still remember the first time I tried white pizza — it was at a tiny Mediterranean café tucked away on a quiet street. The creamy, garlicky base and salty bits of feta made such a lasting impression that I immediately went home and tried to recreate it in my own kitchen. After a few tweaks (and plenty of delicious trial runs), this version became a family favorite.

This pizza skips the traditional tomato sauce in favor of a flavorful roasted garlic cream base. With melty mozzarella, tangy feta, and sautéed spinach layered on top of golden crust, it’s comforting without being heavy. Whether you’re hosting a casual dinner party or just want to shake up your Friday pizza routine, this one’s a winner.

And don’t worry — even if you’re not usually a white pizza person, the bold Mediterranean flavors and creamy texture of this recipe might just convert you.

Let’s get started!

Ingredients You’ll Need

• 1 prepared pizza dough (homemade or store-bought)

• 1 head of garlic

• 1 tablespoon olive oil

• ½ cup ricotta cheese

• ½ cup sour cream or plain Greek yogurt

• 1 cup shredded mozzarella cheese

• ½ cup crumbled feta cheese

• 1 cup fresh spinach, roughly chopped

• ½ teaspoon dried oregano

• Salt and black pepper, to taste

• Cornmeal or flour (for dusting)

• Extra olive oil (for brushing the crust)

STEP 1: Roast the Garlic

This step is key to the rich, mellow flavor of the pizza base.

Preheat your oven to 425°F. Cut the top off the garlic head to expose the tops of the cloves, drizzle with 1 tablespoon olive oil, wrap it in foil, and pop it in the oven. Let it roast for 30 to 35 minutes — you’ll know it’s ready when the cloves are soft, golden, and fragrant.

Once roasted, let it cool slightly and then squeeze the cloves into a small bowl. Mash them into a smooth paste. You can do this with a fork or the back of a spoon. Trust me, your kitchen is going to smell incredible.

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STEP 2: Roll Out the Dough

While the garlic is roasting, go ahead and roll out your pizza dough. You can do this on a lightly floured surface or over a sheet of parchment paper. Aim for about a 12-inch round or rectangle, depending on your preference and pan.

If you’re baking directly on a pizza stone, dust your pizza peel (or an upside-down baking sheet) with a bit of cornmeal to prevent sticking. If you’re using a regular baking pan, a little flour will do the trick.

Pro Tip: Let the dough rest at room temperature for 15–20 minutes before rolling it out. This makes it much easier to handle and helps it stretch without springing back.

STEP 3: Make the White Pizza Base

In a medium bowl, combine:

• ½ cup ricotta cheese

• ½ cup sour cream or plain Greek yogurt

• The mashed roasted garlic paste

Mix until smooth and creamy. Add a pinch of salt and black pepper to season.

This creamy mixture is your new favorite white sauce. It’s tangy, rich, and full of garlicky goodness — perfect for holding all the toppings together without overpowering the other flavors.

STEP 4: Assemble the First Layers

Spread the garlic-ricotta mixture evenly over the rolled-out pizza dough, leaving a small border around the edges.

Next, sprinkle on your shredded mozzarella — this adds that classic melty goodness — and follow up with the crumbled feta for a sharp, salty contrast. Already, things are looking delicious.

Alright, we’ve already laid down that creamy, dreamy roasted garlic base and sprinkled on a generous helping of mozzarella and feta — now it’s time to bring in the greens, get that crust golden and bubbling, and take this pizza to the finish line.

There’s something so satisfying about the balance of flavors in this white pizza. The richness of the garlic-ricotta base plays perfectly with the salty feta, and the spinach adds a pop of color and freshness that keeps it from feeling too heavy. It’s honestly the kind of meal that makes you feel like you’re sitting in a cozy Greek bistro, even if you’re just in your kitchen on a Tuesday night.

Let’s dive back in and finish building this Mediterranean-inspired beauty.

STEP 5: Sauté the Spinach

Before you pop the pizza into the oven, you’ll want to cook down the spinach just a little bit.

In a skillet over medium heat, add a small drizzle of olive oil and toss in your chopped spinach (1 cup). Sauté for 1 to 2 minutes, just until it begins to wilt. You’re not looking to fully cook it — just soften it up so it doesn’t release too much moisture on the pizza while it bakes.

Once wilted, remove it from the heat and give it a quick drain or pat if it seems overly damp. Then scatter the spinach evenly across the top of your pizza.

This step makes all the difference. Raw spinach can sometimes make a pizza soggy, so this quick sauté keeps everything crisp and fresh.

STEP 6: Season and Add the Final Touches

Now it’s time for a little final flavor.

Sprinkle the pizza with ½ teaspoon of dried oregano, and if you like, a bit more black pepper or a pinch of crushed red pepper flakes for a subtle kick.

Take a moment to brush the edges of the crust with olive oil — this gives it that gorgeous golden color and a bit of extra crispiness.

You can also get creative here. Want to lean deeper into Mediterranean flavors? Go ahead and add a few sliced Kalamata olives, red onion slivers, or chopped sun-dried tomatoes. They’re all optional, but they add amazing pops of flavor if you’re in the mood to dress things up.

STEP 7: Bake Until Golden and Bubbling

Now for the best part — baking it all to perfection.

Carefully transfer the pizza to your preheated oven (still at 425°F). If you’re using a pizza stone or steel, be sure it’s been heating in the oven the whole time — that’ll give you that beautiful crispy bottom.

Bake for 12 to 15 minutes, or until the cheese is melted and bubbling, and the crust is a lovely golden brown. If you’re using a regular baking sheet, you might need to add a minute or two depending on your oven.

Keep an eye on it around the 12-minute mark. Every oven is different, and the perfect pizza is one that’s just lightly golden with some bubbling cheese action happening in the middle.

STEP 8: Let It Rest, Then Slice and Serve

As tempting as it is to dig in immediately (and believe me, the smell is going to make that hard), let the pizza sit for 2 to 3 minutes before slicing.

This little pause helps the cheeses set up slightly, so you don’t lose all that goodness when you cut into it.

Then grab your pizza cutter, slice it up, and serve!

Tips and Tricks for Pizza Perfection

• Use a Pizza Stone or Steel: If you have one, use it! It creates a crispier, restaurant-style crust. Just remember to preheat it along with your oven.

• Short on Time? You can swap the roasted garlic for store-bought roasted garlic or mix ½ to 1 teaspoon of garlic powder into your ricotta mixture in a pinch. You’ll lose a bit of depth, but it’ll still be delicious.

• Mix Up the Greens: Don’t have spinach? Try baby kale or arugula instead. Just wilt it the same way before adding.

• Want Protein? Add some grilled chicken, shredded rotisserie chicken, or even some sliced artichoke hearts for a heartier version.

• Perfect Pairing: This pizza goes so well with a simple Greek salad or a chilled glass of crisp white wine like Sauvignon Blanc or Pinot Grigio.