There’s something magical about the combination of creamy ricotta, roasted garlic, and fresh spinach that transforms a simple pizza into something extraordinary. I first discovered this flavor combination at a small Greek taverna during a trip to Athens, where the owner generously shared her secret to the perfect white pizza. Since then, I’ve been recreating this Mediterranean masterpiece in my own kitchen, and it never fails to impress. The aroma of roasted garlic wafting through your home is almost as rewarding as that first bite of this creamy, savory delight.
Why You’ll Love This Greek White Pizza
This isn’t your typical red-sauce pizza, and that’s exactly why it’s so special. Instead of tomato sauce, we’re building layers of flavor with a luscious roasted garlic-ricotta base that’s both rich and light at the same time. The roasted garlic brings a sweet, caramelized depth that’s miles away from the sharp bite of raw garlic.
Furthermore, this recipe is incredibly versatile and forgiving. Whether you’re using a store-bought crust for a quick weeknight dinner or taking the time to make homemade dough, the results are consistently delicious. The combination of three different cheeses—creamy ricotta, melty mozzarella, and tangy feta—creates a complex flavor profile that keeps every bite interesting.
A Healthier Pizza Option
Unlike heavy, greasy pizzas, this Greek-inspired version incorporates nutrient-rich spinach and uses a lighter cheese base. Consequently, you can enjoy pizza night without the guilt. The spinach adds not only vibrant color but also vitamins and minerals, making this a meal you can feel good about serving to your family.
Ingredients You’ll Need
Main Components
- 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
What to Serve Alongside
This pizza pairs beautifully with a crisp Greek salad featuring cucumbers, tomatoes, and Kalamata olives. Alternatively, consider serving it with a light arugula salad dressed in lemon vinaigrette. A chilled glass of white wine, such as Assyrtiko or Pinot Grigio, complements the creamy cheese and garlic flavors perfectly.
Step-by-Step Instructions
Roasting the Garlic
Preheat your oven to 400°F (200°C) to begin the roasting process. Take your head of garlic and slice off just the top, exposing the individual cloves inside. Drizzle 1 tablespoon of olive oil over the exposed cloves, allowing it to seep between them. Wrap the garlic head completely in aluminum foil, creating a sealed packet.
Place the wrapped garlic in the preheated oven and roast for 30-35 minutes. During this time, the garlic will transform from pungent and sharp to sweet and caramelized. Once done, carefully remove it from the oven and let it cool for about 5 minutes. When it’s cool enough to handle, gently squeeze the garlic cloves out of their papery skins into a small bowl—they should slide out easily like soft butter.
Preparing the Spinach
While your garlic is roasting, you can prepare the spinach. Heat the remaining tablespoon of olive oil in a medium skillet over medium heat. Add the chopped spinach to the pan, stirring occasionally as it wilts down. This should take just 2-3 minutes, as spinach reduces significantly when cooked.
Season the wilted spinach with a pinch of salt and freshly ground black pepper to taste. Once the spinach is tender and has released most of its moisture, remove the skillet from heat and set it aside. If there’s excess liquid in the pan, you can drain it to prevent a soggy pizza crust.
Creating the White Sauce
In the bowl containing your roasted garlic cloves, use a fork to mash them into a smooth paste. The roasted garlic should be soft enough to mash easily. Add the ricotta cheese, half of the shredded mozzarella (about ½ cup), dried oregano, and a generous pinch of salt and pepper.
Mix everything together until well combined and creamy. The mixture should be spreadable but not too runny. Taste and adjust the seasoning if needed—this is your base layer, so it should be flavorful on its own.
Assembling Your Pizza
Place your pizza crust on a baking sheet or pizza stone. Using a spoon or offset spatula, spread the garlic-ricotta mixture evenly over the entire surface of the crust, leaving about a half-inch border around the edges for the crust to puff up. Make sure to distribute it evenly so every slice gets that creamy base.
Next, scatter the sautéed spinach evenly over the white sauce. Top with the remaining mozzarella cheese, distributing it evenly across the pizza. Sprinkle the crumbled feta cheese over everything, followed by the grated Parmesan for an extra layer of flavor. If you enjoy a little heat, this is the time to add crushed red pepper flakes to taste.
Baking to Perfection
Slide your assembled pizza into the preheated 400°F oven. Bake for 15-20 minutes, keeping an eye on it during the last few minutes. You’re looking for a golden-brown crust and bubbly, slightly browned cheese on top.
The exact baking time may vary depending on your oven and the thickness of your crust. A thinner crust will be ready closer to 15 minutes, while a thicker crust may need the full 20 minutes.
The Finishing Touch
Once your pizza emerges from the oven with its cheese bubbling and golden, resist the urge to slice it immediately. Let it rest for 2-3 minutes—this allows the cheeses to set slightly, making it easier to cut clean slices. Tear fresh basil leaves and scatter them over the top for a pop of color and fresh flavor. Slice and serve while still warm for the best experience.
Serving Suggestions
This Greek white pizza is substantial enough to serve as a main course for lunch or dinner. Cut it into 4 large slices for a satisfying meal, or slice it into 8 smaller pieces for an appetizer at your next gathering. The creamy, garlicky flavor profile makes it a crowd-pleaser at parties and family dinners alike.
Perfect Pairings
Consider serving this pizza alongside a traditional Greek mezze platter with hummus, tzatziki, and warm pita bread. The cool, tangy tzatziki provides a refreshing contrast to the warm, rich pizza. Additionally, roasted vegetables like bell peppers, zucchini, and eggplant make excellent accompaniments that echo the Mediterranean theme.
For beverages, beyond white wine, try serving it with sparkling water infused with lemon and fresh mint. The bright, refreshing drink cuts through the richness of the cheese beautifully.
Recipe Variations to Try
Mediterranean Vegetable Version
Enhance your pizza by adding roasted red peppers, artichoke hearts, and sun-dried tomatoes alongside the spinach. These vegetables add texture and additional Mediterranean flavors that complement the garlic and cheese perfectly.
Protein-Packed Option
If you’d like to add some protein, consider topping your pizza with grilled chicken breast that’s been seasoned with Greek herbs, or add some cooked Italian sausage. Alternatively, anchovies or prosciutto can provide a salty, savory element that pairs wonderfully with the creamy base.
Vegan Adaptation
Transform this recipe into a plant-based delight by substituting the cheeses with vegan alternatives. Use cashew-based ricotta, vegan mozzarella, and nutritional yeast in place of the Parmesan. The roasted garlic and spinach will still provide incredible flavor even without dairy.
Herb Garden Pizza
Amp up the fresh herb quotient by adding fresh oregano, thyme, and dill to the ricotta mixture. After baking, finish with a drizzle of herb-infused olive oil for an extra layer of aromatic flavor.
Make-Ahead Tips
Roasting Garlic in Advance
The roasted garlic can be prepared up to 3 days ahead of time. Simply store the roasted cloves in an airtight container in the refrigerator. In fact, roasting multiple heads of garlic at once is a great strategy—you can use the extras in pasta, spread on bread, or mix into mashed potatoes.
Preparing the White Sauce
You can make the garlic-ricotta mixture up to 24 hours in advance. Keep it covered and refrigerated, then bring it to room temperature for about 15 minutes before assembling your pizza. This makes weeknight dinner preparation much faster and easier.
Freezing Options
If you want to prep even further ahead, you can fully assemble the pizza (without baking) and freeze it. Wrap it tightly in plastic wrap and then aluminum foil. When you’re ready to bake, there’s no need to thaw—just add an extra 5-7 minutes to the baking time. The crust may be slightly softer than fresh, but the convenience is unbeatable.
Notas (Important Tips)
Don’t skip roasting the garlic. While it might be tempting to use raw minced garlic to save time, roasted garlic provides a sweet, mellow flavor that’s essential to this recipe. Raw garlic would be too sharp and overpowering against the delicate ricotta.
Drain excess moisture from spinach. Fresh spinach contains a lot of water, and even after sautéing, it can release moisture during baking. After cooking your spinach, press it gently with paper towels to remove any excess liquid. This prevents a soggy pizza crust.
Use quality feta cheese. Not all feta is created equal. Greek feta made from sheep’s milk has the most authentic flavor and a creamier texture than cow’s milk varieties. Look for feta packed in brine rather than pre-crumbled, as it’s typically fresher and more flavorful.
Watch the oven carefully. Every oven heats differently, and the line between perfectly golden and burnt can be thin. Check your pizza at the 15-minute mark, and if the cheese is browning too quickly, you can tent it loosely with foil for the remaining cooking time.
Let it rest before slicing. This might be the hardest tip to follow, but allowing your pizza to rest for 2-3 minutes before cutting helps the cheese set slightly. Consequently, you’ll get cleaner slices instead of having all the toppings slide off.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Absolutely! If using frozen spinach, thaw it completely and squeeze out as much liquid as possible before using. You’ll need about ½ cup of frozen spinach to equal 1 cup of fresh. However, fresh spinach does provide a brighter flavor and better texture.
What if I don’t have ricotta cheese?
Cottage cheese can work as a substitute, though you’ll want to blend it smooth first for a better texture. Greek yogurt mixed with a bit of cream cheese also creates a tangy, creamy base. Each substitution will slightly change the flavor profile, but the pizza will still be delicious.
How do I prevent the crust from getting soggy?
Several strategies can help. First, make sure to drain your spinach well. Second, don’t overload the pizza with sauce or toppings. Third, if using a store-bought crust, you can pre-bake it for 5 minutes before adding toppings. Finally, baking on a preheated pizza stone helps create a crispier bottom crust.
Can I make this pizza without an oven?
Yes! You can make this on a grill using indirect heat, or even in a large skillet on the stovetop. For stovetop cooking, assemble the pizza in an oven-safe skillet, cover with a lid, and cook over medium-low heat until the cheese melts and the bottom is crispy, about 12-15 minutes.
How long will leftovers keep?
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in a skillet over medium heat for the crispiest crust, or in a 350°F oven for about 10 minutes. Avoid microwaving if possible, as it tends to make the crust chewy rather than crispy.
Can I add other greens besides spinach?
Definitely! Kale, arugula, or Swiss chard all work beautifully in this recipe. If using kale or chard, remove the tough stems and chop the leaves finely. Arugula is delicate and can be added fresh after baking rather than sautéing it first—it will wilt slightly from the heat of the pizza.
What’s the best way to reheat this pizza?
The absolute best method is to reheat slices in a skillet. Place the slice in a dry skillet over medium heat, cover with a lid, and heat for 3-4 minutes. The bottom gets crispy while the trapped steam melts the cheese. Alternatively, reheat in a 350°F oven for 8-10 minutes.
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 4 slices