So, here’s the deal. I’ve been scrolling through my phone, and I came across this video of a White Pizza with Spinach & Roasted Garlic. Honestly, it looked so good that I couldn’t help but think, “I need this in my life!” Maybe it’s payday, or maybe I just want to treat myself (or impress that cute neighbor who always seems to be around when I’m fumbling with takeout menus). Whatever the reason, I decided to tackle this recipe right here in my tiny apartment kitchen.

Picture this: my kitchen is about the size of a shoebox. I’ve got a small counter, a decent stove, and just enough space to navigate without knocking over a plant or my roommate’s coffee mug. My cooking skills? Let’s just say I’m still figuring things out. But, here’s the thing—I love the challenge and the rewards that come from whipping up something delicious.

Why This Recipe is Actually Worth Your Time

Alright, let’s get real. White pizza is like the cool, laid-back cousin of regular pizza. It’s creamy, rich, and packed with flavor, but it doesn’t have that tomato sauce to overpower everything. And honestly, if you’re like me, sometimes you just crave something a little different.

I remember the first time I made it. I was trying to impress a friend (who later became my roommate) with my culinary skills. Spoiler alert: it was a hit! The combination of **roasted garlic** and **fresh spinach** is a game-changer. You get this sweet, nutty flavor from the garlic that complements the creaminess of the ricotta. If you’re not a fan of spinach, you can always swap it out for something else, but I highly recommend giving it a shot.

Plus, this recipe is perfect for busy people. It’s quick—like, you’ll be done in 30 minutes quick! That’s right; it’s a weeknight dinner dream. And the best part? You don’t need fancy ingredients or equipment. Just a little patience and a willingness to get your hands dirty.

What You’ll Need

Alright, here’s what you’re going to need for this deliciousness:

• • 1 pound refrigerated pizza crust dough

• • 24 medium cloves garlic (about 2 heads, separated, peel left on)

• • 2 tablespoons olive oil (plus more for working the crust, if desired)

• • 1 cup part-skim ricotta cheese (whole milk ricotta works too)

• • 2 tablespoons chopped fresh basil

• • 1 teaspoon honey

• • ½ teaspoon dried oregano

• • ½ teaspoon kosher salt (more for sprinkling the garlic)

• • ¼ teaspoon freshly ground black pepper

• • 10 ounces frozen chopped spinach (thawed and squeezed to remove any excess moisture)

• • 2 cups shredded mozzarella cheese (divided) (about 8 ounces)

Now, I know what you’re thinking. “24 cloves of garlic?!” But trust me, it sounds like a lot, but it’s going to roast down to this sweet, caramelized goodness. It’s also budget-friendly—I usually find garlic pretty cheap, and you can use the extra for other recipes. Just don’t go too crazy with the ricotta; it can get a bit pricey. I usually buy the part-skim version because it’s good enough and a little lighter.

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So, let’s get cooking our White Pizza with Spinach & Roasted Garlic!

1. 1. Preheat the oven to 375 degrees Fahrenheit. This is super important. You want everything hot and ready to go.
   2. Drizzle a baking sheet with a little olive oil and rest the pizza dough on top before working it. (If you’re using Trader Joe’s pizza dough, which I highly recommend, let it sit at room temperature for about 30 minutes before you start.) Trust me, this makes stretching it way easier.

       

   3. Lay out a large square of foil and place the garlic cloves on top (remember, leave the peel on!). Drizzle with 1 tablespoon of olive oil and sprinkle with a couple of pinches of kosher salt. Fold the foil into a sealed packet and place it in the oven. You can put it on a baking sheet if you’re worried about leaking. Roast the garlic until soft, golden, and fragrant, about 25 minutes. Remove from the oven and set aside to cool. Once cool enough to handle, peel the cloves and discard the skins. Increase the oven heat to 450 degrees Fahrenheit to prepare for baking the pizza. I can’t tell you how good your kitchen will smell!

       
   4. Add 8 of the peeled garlic cloves to a small bowl. Smash them with a fork. Add the ricotta, 2 teaspoons of olive oil, basil, honey, oregano, ½ teaspoon of kosher salt, and pepper. Mix well. This is where the magic happens. You should get this rich, creamy mixture that smells divine.

       

   5. Stretch the pizza crust into a large (approximately 14-inch) round and place it on a greased cookie sheet or a pizza stone. If you’re making one meatless version and one with chicken, split the dough in half and stretch each into smaller rounds, around 8 inches. Just remember: the thinner you stretch it, the crispier it will get!

       

   6. Top the crust(s) with tablespoon-sized mounds of ricotta, spaced as evenly as possible (but it doesn’t have to be perfect!). Scatter with spinach and the remaining garlic cloves. If you’re feeling wild and want to add cooked chicken chunks, go for it! Just remember to balance it out with the toppings. Scatter mozzarella cheese over the top(s). Honestly, don’t skimp on the cheese!

       
   7. Bake at 450 degrees Fahrenheit until the crust is crisp and golden and the cheese is melted and bubbling, about 9-10 minutes. Keep an eye on it—oven times can vary. You want that golden crust, trust me! Once it’s done, remove from the oven and allow to cool for a couple of minutes before slicing into wedges with a pizza cutter and serving. The anticipation is real!

Okay, so here’s where I messed up the first time I made this. I didn’t really stretch the dough enough, which resulted in a doughy center. Not a great vibe. But I learned! Now I stretch it thin, and it makes all the difference. And when you’re pulling it out of the oven, listen for that heavenly bubbling sound of melted cheese. It’s a beautiful thing.

Real Talk: What Actually Works

Look, I’m still learning, and that’s okay. Here are some honest tips from my experience:

• If you don’t have fresh basil, dried works in a pinch. Just use a little less, as dried herbs can be stronger.
• Don’t skip the honey! It balances the flavors. I’ve tried it without, and it’s just not the same.
• Feel free to substitute the spinach with whatever greens you have on hand—kale, arugula, or even broccoli would work.
• Shortcuts? Absolutely! Use pre-made pizza crust if you’re short on time. No judgment here.

And here’s a pro tip for small kitchens: keep a small rolling pin handy. It makes stretching the dough so much easier without taking up too much space. I also recommend getting a good pizza cutter—it makes slicing so much simpler.

Leftovers and Storage Reality

Let’s be real. I live alone, and leftovers can be a blessing and a curse. This pizza holds up pretty well, though! Just store it in an airtight container in the fridge. It’ll last about 3-4 days. I usually pop it in the oven again to reheat, and it gets that nice crispiness back.

If you’re sharing with roommates (lucky you!), just make sure they know it’s yours. Trust me, nothing’s worse than coming home to an empty fridge when you were looking forward to that leftover pizza!

Questions I’ve Actually Gotten

White Pizza with Spinach & Roasted Garlic

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• Author: Hamza
• Total Time: 35 minutes

Print Recipe

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Description

Creamy ricotta, sweet roasted garlic, and fresh spinach come together on a golden, crispy crust in this easy and flavorful white pizza. Ready in under 45 minutes, it’s perfect for a cozy night in or impressing guests without breaking a sweat.

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Ingredients

Scale 1x2x3x

Pizza & Garlic:

• 1 lb refrigerated pizza dough

• 24 garlic cloves (unpeeled)

• 2 tbsp olive oil

• Kosher salt

Ricotta Mixture:

• 1 cup ricotta (part-skim or whole)

• 8 roasted garlic cloves (from above)

• 2 tbsp fresh basil (chopped)

• 1 tsp honey

• ½ tsp dried oregano

• ½ tsp kosher salt

• ¼ tsp black pepper

• 2 tsp olive oil

Toppings:

• 10 oz frozen chopped spinach (thawed & squeezed dry)

• Remaining roasted garlic cloves

• 2 cups shredded mozzarella

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Instructions

• Roast Garlic:
  Wrap garlic in foil with 1 tbsp olive oil & salt. Roast at 375°F for 25 mins. Peel when cool. Increase oven to 450°F.

• Prep Dough:
  Rest dough at room temp for 20–30 mins. Oil a baking sheet and stretch dough into a 14″ round.

• Make Ricotta Mix:
  Mash 8 garlic cloves. Mix with ricotta, basil, honey, oregano, salt, pepper & olive oil.

• Assemble:
  Spoon ricotta mix onto dough. Add spinach, remaining garlic, and mozzarella.

• Bake:
  Bake at 450°F for 9–10 mins until golden and bubbly.

• Serve:
  Cool slightly, slice, and enjoy!

Notes

• Use fresh sautéed spinach if preferred.

• Sub ricotta with cream cheese or blended cottage cheese.

• To make vegan, use dairy-free cheese and skip honey.

• Leftovers keep in the fridge for 3–4 days.

• Prep Time: 20
• Cook Time: 15