Greek Spinach White Pizza

Greek Spinach White Pizza brings bright Mediterranean flavor to an easy homemade pizza night. The crust holds a creamy lemon-garlic ricotta base, garlicky spinach, mozzarella, tangy feta, and finely chopped Kalamata olives. Each bite feels rich and comforting, yet the lemon, oregano, and fresh dill keep everything lively and balanced.

The spinach cooks before topping the pizza, which prevents excess moisture from softening the crust. Meanwhile, layering the mozzarella around the spinach helps everything melt together without hiding those beautiful green and white toppings. A light oregano-lemon drizzle goes on after baking, so its fresh flavor never gets lost in the oven. The result is crisp around the edges, tender through the center, and wonderfully creamy without feeling heavy. Serve it with a simple cucumber salad or sliced tomatoes for an easy dinner that still feels special.

Recipe Yield: 4 servings

INGREDIENTS

1 lb prepared pizza dough, room temperature
¾ cup whole-milk ricotta cheese, drained if watery
1¼ cups shredded low-moisture whole-milk mozzarella cheese
½ cup crumbled feta cheese
2 tbsp finely chopped Kalamata olives, drained and patted dry
6 oz fresh baby spinach
2 tbsp extra-virgin olive oil, divided
1 tbsp fine cornmeal
2 garlic cloves, finely grated and divided
1 tsp finely grated lemon zest
¼ tsp kosher salt
¼ tsp freshly ground black pepper
1 tsp dried oregano, divided
1 tsp fresh lemon juice
1 tbsp chopped fresh dill

INSTRUCTIONS

1. Prepare the oven:
Place an oven rack in the lower third, then preheat the oven to 475°F. Coat a 13×18-inch metal sheet pan with 1 tsp olive oil and sprinkle it evenly with cornmeal.

2. Cook the spinach:
Heat 1 tsp olive oil in a large skillet over medium heat. Add half the garlic and cook for 15 seconds. Then, add the spinach and cook for 2–3 minutes, stirring until completely wilted.

3. Dry the spinach:
Transfer the spinach to a plate and let it cool until easy to handle. Squeeze it very dry with clean hands or a kitchen towel, then roughly chop it.

4. Make the ricotta base:
Stir together the ricotta, remaining garlic, lemon zest, salt, black pepper, and ½ tsp oregano until evenly combined.

5. Shape the dough:
Stretch the dough into a 12–13-inch oval or rectangle on the prepared pan. If the dough springs back, let it rest for 10 minutes before gently stretching it again.

6. Assemble the pizza:
Spread the ricotta mixture over the dough, leaving a 1-inch border. Add half the mozzarella, followed by the spinach and olives. Top with the remaining mozzarella and feta. Brush the exposed crust with 1 tsp olive oil.

7. Bake the pizza:
Bake for 12–16 minutes, rotating the pan once, until the crust is deeply golden, the bottom is crisp, and the cheese is bubbling.

8. Finish and serve:
Stir the remaining 1 tbsp olive oil with the lemon juice and remaining oregano. Drizzle it lightly over the hot pizza, then finish with fresh dill. Rest for 5 minutes before slicing.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Remove every bit of excess moisture: Spinach, ricotta, and olives can all release liquid. Squeezing, draining, and patting them dry protects the crisp crust.
• Layer the cheese for better texture: Placing mozzarella both below and above the spinach helps hold the toppings together while keeping the spinach tender.
• Use fully warmed pizza dough: Let refrigerated dough sit at room temperature for about 60 minutes. Warm dough stretches more easily and bakes with a lighter texture.
• Check the bottom before removing it: Lift one edge with a thin spatula. The underside should look golden and firm rather than pale or soft.
• Reheat without losing the crust: Warm leftover slices on a sheet pan at 400°F for 5–7 minutes. The microwave will soften the base.