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This garlic spinach white pizza recipe brings together balanced flavor and reliable results in under an hour. Expect straightforward prep and familiar pantry ingredients.
A crisp crust topped with garlicky spinach and creamy white sauce, ready in just 25 minutes.
Hot from the oven, this pizza is marked by edges browned to a subtle crunch, contrasting with tender bubbly cheese on top. A layer of garlic-infused spinach lies beneath a creamy white sauce that sets the flavors gently.
The crust has a light chew due to a brief 10-minute rise and a hot 475°F bake, creating a quick yet textured base. Quick sautéing of fresh spinach with minced garlic releases a bittersweet, aromatic flavor that softens perfectly without becoming watery.
A drizzle of olive oil on the finished pie adds silkiness and depth, balancing the slight tang of the ricotta and the sharpness of mozzarella. Baking on a preheated pizza stone helps form a crust with crispness on the outside and a tender bite inside.
Recipe Overview
Why This Recipe Works
Reasons this white pizza stands out in flavor and preparation simplicity.
Why We Love It
- No tomato sauce, highlighting the creamy ricotta and garlicky spinach blend.
- Uses fresh spinach sautéed just until wilted to avoid excess moisture.
- Preheating the pizza stone crisps the base evenly without drying the toppings.
- Combines mozzarella and Parmesan for a rich, layered cheese profile.
- Quick dough rising time makes it suitable for weeknight meals.
- Garlic finely minced ensures even flavor without biting harshness.
Shop the tools used in this recipe
- mixing bowl
- baking sheet or pizza stone
- skillet
- wooden spoon
- rolling pin
- oven mitts
- measuring cups and spoons
- cheese grater
Key Ingredients
Using fresh spinach rather than frozen is essential to prevent watery toppings. Briefly sautéing the spinach with garlic helps release moisture while concentrating flavor, ensuring the pizza doesn’t become soggy.
This recipe uses a handful of fresh ingredients and common pantry cheeses that come together quickly.
- For the Dough
- 1 1/2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 1/2 cup warm water (about 110°F)
- 1 tablespoon olive oil
- For the Topping
- 3 cups fresh spinach
- 3 cloves garlic, finely minced
- 1 tablespoon olive oil, plus extra for drizzling
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
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Equipment Needed
Step-by-Step Instructions
Follow these steps to prepare the dough, sauté the spinach, assemble the pizza, and bake until golden and bubbly.
Pro Tip
Preheat a pizza stone in the oven for at least 30 minutes before baking; this directs intense heat to the dough’s underside, producing a crisp crust without overbaking the delicate spinach topping.
Success Tips
- Pat sautéed spinach dry with paper towels to remove excess moisture and prevent sogginess.
- Rest the dough after kneading to relax gluten, making it easier to roll out thinly.
- Use finely minced garlic to avoid harsh bites and uneven flavor pockets.
- Allow the pizza to cool briefly before slicing so cheese sets slightly and doesn’t slide off.
- For a crispier crust, bake directly on a preheated pizza stone instead of a baking sheet.
Suggestions for ingredient swaps and alternatives based on availability or preference.
Substitutions
- Use baby kale instead of spinach for a heartier leaf texture and flavor.
- Replace ricotta with mascarpone for a slightly richer and smoother topping.
- Shred provolone or fontina as a substitute for mozzarella if desired.
- Swap fresh garlic with garlic powder mixed into the sauce for a more subtle flavor.
- Use gluten-free flour blend for a dough suitable for gluten intolerance.
Frequently Asked Questions
Q: Can I freeze this pizza?
A: Yes, bake the pizza fully, then cool and wrap slices tightly; freeze for up to 2 months. Reheat in the oven to maintain crispness.
Q: Can I prepare the dough ahead of time?
A: The dough can be made a day in advance and stored in the refrigerator tightly covered to slow yeast activity.
Q: Is it possible to make this pizza dairy-free?
A: Dairy-free cheeses that melt well can replace mozzarella and ricotta, though flavor and texture will vary slightly.
Q: What can I use instead of a pizza stone?
A: A heavy baking sheet inverted and preheated in the oven can provide a similar crisp base.
Simple ways to store leftovers for best texture and flavor retention.
Storage and Reheating
- Refrigerate leftover pizza in an airtight container for up to 3 days.
- Reheat slices on a skillet over medium heat to restore crispness rather than microwaving.
- Freeze leftover pizza wrapped tightly in foil and plastic wrap for up to 2 months.
- Thaw frozen slices in the refrigerator overnight before reheating.
Foods and drinks that complement the garlic spinach white pizza flavor profile.
What to Serve With It
- A crisp green salad with lemon vinaigrette to cut through richness.
- A chilled glass of dry white wine such as Pinot Grigio or Sauvignon Blanc.
- Roasted cherry tomatoes seasoned with herbs for a burst of acidity.
- Sparkling water with a squeeze of fresh lime to refresh the palate.
Garlic Spinach White Pizza
Ingredients
- For the Dough
- ☐ 1 1/2 cups all-purpose flour
- ☐ 1 teaspoon instant yeast
- ☐ 1/2 teaspoon salt
- ☐ 1/2 cup warm water (about 110°F)
- ☐ 1 tablespoon olive oil
- For the Topping
- ☐ 3 cups fresh spinach
- ☐ 3 cloves garlic, finely minced
- ☐ 1 tablespoon olive oil, plus extra for drizzling
- ☐ 1/2 cup ricotta cheese
- ☐ 1 cup shredded mozzarella cheese
- ☐ 1/4 cup grated Parmesan cheese
- ☐ 1/4 teaspoon red pepper flakes (optional)
- ☐ Salt and black pepper to taste
Instructions
- 1 In a mixing bowl, combine the flour, instant yeast, and salt. Gradually add warm water and olive oil, stirring until a sticky dough forms.
- 2 Turn the dough onto a floured surface and knead for about 5 minutes until it becomes smooth and elastic. Cover with a cloth and let it rise for 10 minutes at room temperature.
- 3 Preheat the oven to 475°F and place a pizza stone or baking sheet inside to heat for at least 30 minutes.
- 4 Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant and golden, about 1 minute, then add the fresh spinach.
- 5 Cook the spinach, stirring frequently, until wilted and most moisture evaporates, about 3 minutes. Season with salt, pepper, and red pepper flakes if used; remove from heat.
- 6 Roll the dough into a 12-inch circle on a floured surface. Transfer it to a sheet of parchment paper for easier handling.
- 7 Spread the ricotta cheese evenly over the dough, leaving a small border. Distribute the sautéed spinach mixture on top, then sprinkle mozzarella and Parmesan evenly over everything.
- 8 Slide the pizza on the parchment onto the preheated pizza stone or baking sheet. Bake for 8 to 10 minutes until the edges are golden and cheese bubbles.
- 9 Remove from oven and immediately drizzle olive oil over the pizza. Let it cool for 2 minutes before slicing and serving.
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