Greek Roasted Garlic Spinach White Pizza

I believe pizza is therapy, and if you’re not using garlic as the main mood regulator in your life then we cannot be friends — at least not tonight. This whole Greek Roasted Garlic Spinach White Pizza thing is my answer to every late-night craving that thinks salads are a joke. Also, yes, I once tried making a similar thing while watching a rom-com and, predictably, it went sideways. For proof that I have standards: here’s my less chaotic spinach recipe that my mom actually approves of if you want something heartier.

That time I set off the smoke alarm (long story, short humiliation)

I tried to be elegant once. I roasted garlic in foil like a sensible adult and then—because I was folding laundry at the same time and texting a friend about a breakup I hadn’t had yet—the whole head went from caramelized to carbon. There was a smell (charcoal meets garlic, not a good scent), a texture (flaky hard bits that screamed “you tried”), and a sound (the smoke alarm, which is the worst applause). I also added too much feta because I thought more salt = more soul. It tasted like regret and sadness. Then there was the floor-scrubbing episode because I slid the pizza off the peel like a cartoon. Embarrassing? Yes. Educational? Also yes. I still have the slightly singed memory (and a scarred oven rack). This is not the version I recommend for first dates.

Why this one finally behaves (mostly)

I figured out a couple things by accident and a couple by stubborn repetition (read: doing the same wrong thing until I cried). First—roast the garlic properly. Very specific: 30–35 minutes wrapped, not “until you think it’s cute.” Then, spinach gets a tiny sauté, not a steam bath. Texture is everything; wilted but not swampy. Also, emotions matter: if you make this while angry, it’ll be delicious but you might eye the neighbors suspiciously. This Greek Roasted Garlic Spinach White Pizza version works now because I stopped trying to impress and started trying to feed my weird brain. I still doubt myself at moment of slicing (what if the crust is limp?), but then the cheese bubbles and I regain confidence. Small realization: ricotta is the unsung hero — budget-friendly and yields that pillow-y mouthfeel everyone pretends they planned.

The Ingredients (also my shopping list confession)

• 1 pre-made pizza crust (store-bought or homemade)
• 1 cup fresh spinach, chopped
• 1 medium head 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
• to taste salt and pepper
• for garnish fresh basil leaves

I tend to buy two packs of mozzarella (because you’ll want leftovers, no judgement). Cheaper feta is fine here—texture wins over price tag, mostly. If your grocery is out of basil (why, universe?), try parsley; it’s fine. Also, sometimes I forget the Parmesan and pretend it’s intentional for “lightness.” Lies, but fine.

Cooking Unit Converter

If you subsist on eyeballing things, this little tool is great when a recipe suddenly asks for grams and you’re American but also not scared anymore.

How to actually make it (but like, my way)

• Preheat your oven to 400°F (200°C). Slice off the top of the head of garlic, drizzle with 1 tablespoon of olive oil, wrap it in aluminum foil, and roast in the oven for about 30-35 minutes until soft and caramelized. Once done, allow it to cool slightly, then squeeze the garlic cloves out of their skins into a bowl.
• In a skillet over medium heat, add the remaining tablespoon of olive oil. Sauté the chopped spinach until wilted, which should take about 2-3 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
• In the bowl with the roasted garlic, mash it with a fork until smooth. Add the ricotta cheese, half of the mozzarella, dried oregano, and a pinch of salt and pepper. Mix until well combined.
• Spread the garlic-ricotta mixture evenly over the pizza crust. Evenly distribute the sautéed spinach on top, followed by the remaining mozzarella cheese and crumbled feta. If you like a bit of heat, sprinkle crushed red pepper flakes over the top.
• Place the pizza in the preheated oven and bake for 15-20 minutes, or until the crust is golden and the cheeses are bubbly and slightly browned.
• Once out of the oven, let the pizza cool for a couple of minutes. Garnish with fresh basil leaves before slicing and serving.

Non-linear explanation: sometimes I press into the crust edges for a rustic look (or because I forgot a rolling pin), sometimes I broil for a minute for extra brownness—watch it like a hawk. Also, TIP: save garlic skins for stock if you’re suddenly very domestic. CAPITALIZE the part where you don’t overcook the spinach.

Do you also burn toast while making dinner? Tell me everything

So — hands up if you’ve ever answered an email mid-recipe? Are you the person who uses pizza night to avoid laundry? Did you grow up with a Greek aunt who rolled her eyes at your cheese ratios? This is where we compare notes (and cry-laugh about oven disasters). What toppings would you add? I’ll take olives and a side-eye; you take artichokes and commitment. Honestly, if you tried this and it imploded (there will be feelings), tell me how you fixed it or what curse word you yelled. I’ll probably commiserate and then recommend another indulgent comfort recipe like this garlic-stuffed loaf that’s basically therapy with carbs for people who need more bread.

Frequently Asked Questions (yes, I actually answer these)

I don’t want to be dramatic but this pizza (this humble garlic spinach white pizza — yes that descriptor now exists) has seen me through hangovers, bad dates, and one disastrous Zoom call where I ate half a slice unseen. It’s not perfect, it’s mine. Also, speaking of imperfect sweets, if you crave something cookie-shaped and very wrong, I’ll judge you softly and then send you to these very serious cookies that I absolutely can’t eat in moderation because they exist. Okay I’m rambling. The basil is wilting and I should probably stop typing because dinner is actually ready and—

Daily Calorie Needs Calculator

Quick tool if you want to eyeball how many of these slices fit into your day.