Forget everything you know about traditional, tomato-based pizzas. Today, we’re embarking on a culinary journey to the sun-drenched coasts of the Mediterranean with a recipe that is as elegant as it is comforting: Greek White Pizza with Spinach & Garlic. This isn’t just another pizza; it’s a vibrant, flavor-packed canvas celebrating the bright, fresh, and tangy elements of Greek cuisine, all atop a perfectly crisp homemade crust.

This white pizza—or pizza bianca—forgoes the red sauce entirely, allowing a luxurious blend of cheeses, earthy spinach, and aromatic garlic to take center stage. The result is a sophisticated yet astonishingly simple dish that’s perfect for a weeknight dinner that feels special, a stylish appetizer for entertaining, or a creative weekend cooking project. The magic lies in the harmony of textures and tastes: the creamy, briny feta against the mild, melty mozzarella, the slight bitterness of fresh spinach mellowed by sweet roasted garlic, all brought together with a fragrant kiss of oregano and a final drizzle of golden olive oil.

What makes this Greek White Pizza truly stand out is its beautiful balance. It feels indulgent without being heavy, sophisticated without being complicated. It’s a testament to the power of high-quality, simple ingredients. Whether you’re a seasoned pizza dough veteran or a novice considering store-bought dough for the first time, this recipe is designed for success, with clear instructions and tips to guide you to a flawless, restaurant-quality result right from your own oven. So, preheat that oven, dust off your pizza peel, and let’s create a Mediterranean masterpiece.

The Soul of the Dish: Cultural Context & Flavor Philosophy

While pizza as we know it has its roots in Italy, the concept of flatbreads adorned with toppings is ancient and universal across the Mediterranean. Greece has its own proud tradition of pies and baked breads, from spanakopita (spinach pie) to lagana. This recipe is a beautiful fusion—applying the Italian pizza technique to quintessentially Greek flavors.

The “white” sauce here isn’t a béchamel, as you might find in some white pizzas, but rather a pure, unadulterated layer of high-quality olive oil infused with garlic. This acts as both a moisture barrier for the crust and a powerful flavor foundation. Spinach is a cornerstone of Greek cooking, and when wilted, it concentrates its flavor and blends seamlessly into the cheesy landscape. Feta cheese, a PDO-protected treasure from Greece, is non-negotiable. Its salty, tangy punch is the signature note of this dish, contrasting beautifully with the creamy stretch of whole-milk mozzarella.

Finally, the garnish of fresh dill or oregano and a squeeze of lemon after baking isn’t just for looks—it’s a crucial step that lifts all the rich, savory flavors with a burst of herbal and citrus freshness, mimicking the bright notes found in so many Greek dishes. This pizza is a celebration of the Mediterranean diet’s principles: wholesome, vegetable-forward, rich in healthy fats, and utterly delicious.

Ingredients

For the Pizza Dough (Makes 2 12-inch crusts):

1 cup warm water (about 110°F)
2 ¼ teaspoons active dry yeast (1 standard packet)
1 teaspoon granulated sugar
2 ½ cups all-purpose flour, plus more for dusting
1 teaspoon fine sea salt
2 tablespoons extra virgin olive oil

For the White Pizza Toppings:

3 tablespoons extra virgin olive oil, divided
4-5 large cloves garlic, minced
4 cups fresh baby spinach, loosely packed
1 cup whole milk ricotta cheese
¼ teaspoon freshly grated nutmeg
1 cup shredded whole-milk mozzarella cheese
1 cup crumbled good-quality Greek feta cheese
1 teaspoon dried oregano, preferably Greek
Salt and freshly ground black pepper, to taste

For Garnish & Finish:

Fresh dill or oregano, chopped
Lemon wedges
Crushed red pepper flakes (optional)

Instructions

Make the Pizza Dough: In a large bowl or the bowl of a stand mixer, combine the warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy. Add the flour, salt, and 2 tablespoons of olive oil. Mix with a dough hook or by hand until a shaggy dough forms. Knead for 5-7 minutes by machine or 8-10 minutes by hand on a floured surface until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Prepare the Components: While the dough rises, prepare your toppings. In a small skillet, heat 1 tablespoon of olive oil over low heat. Add the minced garlic and cook for just 1-2 minutes until fragrant but not browned. Remove from heat and set aside. In the same skillet, add the spinach and wilt over medium heat for 1-2 minutes until just softened. Transfer to a colander and press gently to remove excess liquid. In a small bowl, mix the ricotta cheese with the nutmeg, a pinch of salt, and pepper.
Preheat Oven & Shape Dough: Place a pizza stone or an inverted baking sheet on the middle rack of your oven. Preheat the oven to its highest temperature (usually 475-500°F / 245-260°C) for at least 45 minutes. Once the dough has risen, punch it down and divide it in half (freeze one half for later use if only making one pizza). On a lightly floured surface, gently stretch and shape one portion into a 12-inch round. Transfer the shaped dough to a piece of parchment paper dusted with semolina or cornmeal.
Assemble the Pizza: Brush the surface of the dough with the remaining 2 tablespoons of olive oil, leaving a ½-inch border for the crust. Spread the cooked garlic evenly over the oiled dough. Dot the surface with spoonfuls of the seasoned ricotta mixture. Scatter the wilted spinach evenly. Sprinkle the shredded mozzarella over the spinach, followed by the crumbled feta. Finish with a sprinkle of dried oregano and a crack of black pepper.
Bake: Carefully slide the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 10-14 minutes, rotating halfway through, until the crust is deeply golden, the edges are puffed, and the cheeses are melted and bubbling with some golden spots.
Garnish and Serve: Remove the pizza from the oven and let it cool for 2-3 minutes. Garnish generously with fresh dill or oregano. Serve immediately with lemon wedges on the side for squeezing over individual slices, and offer crushed red pepper flakes for those who desire a little heat.

Pro Tips for Perfect Pizza

Dough is Key: The long, slow preheat of your oven and baking surface is non-negotiable for a crisp, professional-style crust. A pizza stone or steel absorbs and radiates intense heat, mimicking a pizza oven.
Fight the Sog: The steps of wilting the spinach and pressing out liquid, and using olive oil as a base layer, are crucial to prevent a soggy pizza. A dry topping slate ensures a crisp base.
Cheese Choices: For the best melt and flavor, avoid pre-shredded mozzarella (it contains anti-caking agents) and opt for a block you shred yourself. True Greek feta in brine has superior flavor to pre-crumbled versions.
The Lemon Lift: Don’t skip the fresh lemon juice at the end! The acidity cuts through the richness of the cheese and brightens the entire dish, transforming it from simply great to absolutely spectacular.

Creative Variations

Protein Power: Add grilled chicken strips, seasoned ground lamb, or shredded rotisserie chicken for a heartier meal.
Veggie Delight: Incorporate sliced Kalamata olives, roasted red peppers, artichoke hearts, or sun-dried tomatoes for additional Mediterranean flavors.
Herb Swap: Try fresh mint instead of dill for a different, refreshing herbal note.
Crust Alternatives: For a quicker version, use high-quality store-bought pizza dough or even a pre-baked naan or flatbread as your base, adjusting baking time accordingly.

Serving Suggestions

This Greek White Pizza is a complete meal on its own, especially when paired with a simple, crisp salad. A classic Greek Horiatiki Salad (tomato, cucumber, red onion, olives, and feta) is the perfect companion, as it continues the flavor theme without adding heaviness. For a starter, consider a bowl of tzatziki with warm pita bread. Beverage pairings can range from a chilled glass of Assyrtiko or Sauvignon Blanc to a light, citrusy Greek lager.

The Final Slice

Mastering this Greek White Pizza with Spinach & Garlic is more than just following a recipe; it’s about embracing a style of cooking that values simplicity, quality, and vibrant flavor. It’s a dish that impresses guests, delights the family, and satisfies the cook’s desire to create something truly wonderful. Every element, from the hand-stretched crust to the final drizzle of olive oil, contributes to an experience that is deeply gratifying. So gather your ingredients, fire up your oven, and get ready to enjoy a slice of the Mediterranean, no passport required.