Go Back

Greek White Pizza with Spinach & Garlic

A vibrant, no-red-sauce pizza featuring a garlic-olive oil base, creamy ricotta, wilted spinach, melty mozzarella, and tangy feta, finished with fresh herbs and lemon.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 420

Ingredients
  

Pizza Dough
  • 1 cup warm water 110°F
  • 2.25 tsp active dry yeast 1 packet
  • 1 tsp granulated sugar
  • 2.5 cups all-purpose flour plus more for dusting
  • 1 tsp fine sea salt
  • 2 tbsp extra virgin olive oil
Toppings
  • 3 tbsp extra virgin olive oil divided
  • 4-5 cloves garlic minced
  • 4 cups fresh baby spinach loosely packed
  • 1 cup whole milk ricotta cheese
  • 0.25 tsp nutmeg freshly grated
  • 1 cup shredded whole-milk mozzarella
  • 1 cup crumbled Greek feta cheese
  • 1 tsp dried oregano
  • Salt and black pepper to taste
Garnish
  • Fresh dill or oregano chopped
  • Lemon wedges
  • Crushed red pepper flakes optional

Equipment

  • Mixing bowls
  • Pizza stone or baking sheet
  • Skillet
  • Stand mixer (optional)

Method
 

  1. Make dough: Combine warm water, yeast, and sugar. Let sit 5-10 mins until foamy. Add flour, salt, and 2 tbsp oil. Mix/knead until smooth. Let rise in oiled bowl, covered, for 1-1.5 hours until doubled.
  2. Prep toppings: Heat 1 tbsp oil in skillet. Cook garlic 1-2 mins until fragrant. Set aside. In same skillet, wilt spinach. Drain excess liquid. Mix ricotta with nutmeg, salt, and pepper.
  3. Preheat oven & stone to 500°F (260°C) for 45 mins. Punch down dough, divide. Stretch one portion to a 12-inch round on floured parchment paper.
  4. Assemble: Brush dough with 2 tbsp oil. Scatter garlic. Dot with ricotta mixture. Add spinach. Top with mozzarella, then feta. Sprinkle with oregano and black pepper.
  5. Bake: Slide pizza (on parchment) onto hot stone. Bake 10-14 mins until crust is golden and cheese is bubbly and spotted.
  6. Garnish & serve: Cool 2-3 mins. Top with fresh herbs. Serve with lemon wedges and red pepper flakes.

Notes

Dough can be made ahead and refrigerated for up to 3 days. Bring to room temp before shaping. For a quicker version, use 1 lb of store-bought pizza dough.