Roasted garlic spinach white pizza

OK so a few days ago it was my first time roasting garlic, holy moly why on earth did I wait so long to do such a thing? This roasted garlic spinach white pizza was to die for.

roasted garlic spinach white pizza | Eat Good 4 Life

Granted I used quite a bit of garlic for this roasted garlic spinach white pizza but when you roast garlic the flavor kind of becomes a lot milder. Don’t be afraid of all the garlic in this recipe, well unless you don’t like garlic!

I used Cascadian Farm organic spinach. I love their products.They not only have organic fruits and vegetables but they also have granola bars, fruit spreads and much more. You can browse their many products here. Besides having top of the line products they are also enrolled on their non-GMO project. Something that I actually love since it gives me peace of mind when eating their products.

I don’t buy everything organic but the products that I always do are the ones in the dirty dozen list such berries, apples, potatoes, spinach and such.

Fridays it is usually pizza night in my household. We sort of skip it sometimes but for the most part I always make pizza on Fridays. This roasted garlic spinach white pizza I think has become one of our top contender pizza recipes simply for the fact that we love garlic and spinach.

What is your favorite pizza recipe? I want to experiment with more variations so I welcome ideas if you have some!

On another note, I am thinking of developing an app for my blog. I have thought of adding categories for especial diets such as vegan, gluten free, diabetic etc as well as shopping lists, does anyone have any input as to what would they like to see in the app? I would want to come up with something practical so if you have any ideas I would like to know about them, after all the app is for you!

Anyways, I hope you like this roasted garlic spinach white pizza, my kids sure enjoyed it. I added some pepper flakes for the adults for some added heat, it was to die for.

Enjoy!

roasted garlic spinach white pizza | Eat Good 4 Life

roasted garlic spinach white pizza | Eat Good 4 Life

roasted garlic spinach white pizza | Eat Good 4 Life

roasted garlic spinach white pizza | Eat Good 4 Life

roasted garlic spinach white pizza | Eat Good 4 Life

roasted garlic spinach white pizza | Eat Good 4 Life

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Roasted garlic spinach white pizza

Miryam's original recipe

Yield: 2 pizzas, 16 slices

Total Time: 1 hour

Ingredients:

  • 4-5 heads of garlic
  • 4 tsp olive oil
  • 2 whole wheat pizza dough
  • 32 oz part skim mozzarella cheese
  • 16-22 oz ricotta cheese
  • 20 oz Cascadian Farm frozen spinach, thawed and liquid squeezed
  • Pepper flakes, optional

 

Directions:

Heat your oven to 400°F. Use your fingers to peel away all the loose layers around the head of garlic. With a knife, cut off about 1/4 inch from the top of the head to expose the cloves.

Drizzle 1 teaspoon of olive oil over the exposed surface of each garlic head. Wrap the garlic in aluminum foil and roast for 30-40 minutes. The garlic is done when a center clove is completely soft.

Let the garlic cool slightly. Press the bottom of the entire clove to push it out of its paper. Place it in a bowl and mash with the back of a fork. Combine the roasted garlic with the ricotta cheese and set aside.

On a flat surface, like your kitchen counter, place some whole wheat flour to prevent the dough from sticking. Roll out your pizza dough with a rolling pin. Place the pizza dough onto the pizza stone making sure you reach the edges. You can also use a pizza baking sheet or a cookie sheet. Repeat this with the second pizza dough.

Spread half of the ricotta cheese mixture over each pizza dough followed by the mozzarella cheese and spinach. Bake the pizzas at 425F in a preheated oven for 18-2o minutes.

When the pizzas are done top with pepper flakes if using. Serve immediately.

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46 comments

  1. Miryam,
    Each summer after I harvest my garlic crop, I save out the largest cloves and roast most of the rest. I store it in my freezer and use it all year long. It’s so easy and just melts into any dish!
    This pizza looks great–we enjoy our Friday Night Pizza Nights, and pizza is a great way to get the farm share veggies out of the box and into our bellies.
    Thanks!

  2. What a beautiful pizza, Miryam!

  3. That looks seriously good. I’m always looking for good ideas for homemade pizza.

  4. So, what do you do with the remaining 3 tsp of olive oil?
    It looks really great and cannot wait to try it!

  5. These look so amazing and I love the Cascadian Farm brand vegetables; they’re so delicious.

  6. This is what I get for typing too fast, what I meant to say is these pictures look so amazing! Beautiful – just want to eat through the computer screen!

  7. Hi – thanks so much for the recipe, it was delicious!! I grilled the pizza dough on both sides, then put the toppings on, then put back on grill to melt the cheese.

    One thing I wanted to mention – I used to buy Cascadian Farms all the time until I read the label. In small letters on the back it said “product of China”…I was so disappointed because I thought I was buying a USA organic product. I don’t believe they can monitor everything in China to insure it’s organic! Just food for thought….I try to buy from my local farmers.

    Thanks again!!

  8. Hey, Miryam! This pizza looks delicious, but I’m wondering if I can sautee jarred minced garlic in a pan until browned instead of roasting whole garlic heads? (We never have whole garlic on hand and prefer to take the easy way out.) Thanks in advance! (:

  9. I only have minced garlic, how much equals 5 heads?

  10. Sadly no flavor, no one would eat it.

  11. Fantastic recipe! I just mixed the ricotta with fresh chopped spinach and minced garlic. The pizza was awesome! Thanks for the great dinner idea :)

  12. If you plan to upgrade, I respectfully recommend that you take a writing class. There were a number of mistakes indicating that your writing needs to be refined. The mistakes are distracting.

  13. I mean really! I see no glaring errors in spelling, Kathleen. She is a nutritionist, not en English teacher. I do not find anything she wrote distracting and as for missing commas, I think that everyone when writing emails, etc. often misses those, but the message is still clear. The recipe itself is correct and that’s the main thing, so please save your disparaging remarks for someone who deserves them and if anything, you have detracted from her post by stating she needs to take a writing class. I suggest you take a class in etiquette – shame on you for slamming someone who is giving her time, education as a nutritionist and recipes to those of us who appreciate them!

  14. I love white pie. However when I make it I mix the ricotta mozzarella and also parmesan reggiano together then add my garlic,spinach,etc. It also great with shrimp or almost any seafood.

  15. would love to know if you got app started. We are starting our healthy eating program(diet) tomorrow. My husband and both need to lose about 50lbs(really more). Cant wait to try this pizza this week. Please let me know about your app…thanks

  16. You say that a serving is 232g – how many slices does that come out to?  Thanks!

  17. Oh man this was good. The first time wasn’t enough – I had to make it twice purely out of luscious desire. The roasted garlic white sauce is simply to die for, but you *can* go one-up: a few thick slices of chorizo are just heavenly on this pizza, then top it with peppery fresh arugula before serving. AMAZING

  18. I make my roast garlic this way, use the roast garlic in any recipe, save the garlic oil for sauteeing, adding to vinaigrettes, anything you would use a flavored oil for
    Preheat oven to 350°F. Place 2 heads of garlic (unpeeled and broken into cloves or small pieces) in ramekin. Pour enough oil over to cover. Wrap ramekin in double thickness of foil. (or place in a small covered baking dish) 
    Bake until garlic is very tender, about 35 minutes. Using slotted spoon, transfer garlic and 1 tablespoon cooking oil to food processor. Add butter to processor; puree. Season with salt and pepper.

  19. Since it’s National Pizza Day, I hopped onto Pinterest to look at some pizza recipes and found this! OMG – it is DELICIOUS! Just made it for my fiance and myself and we are in love with it. Followed your directions to a T and everything turned out perfectly. I had never roasted garlic in the oven before so I was a little apprehensive but it turned out great. Thanks so much for this recipe – will definitely be making it again!!!

  20. Our favorite pizza is chicken pesto. Homemade pesto sauce. Mozzarella and Parmesan. Chicken if you wish. Or without. 

  21. Miryam, I am searching for a specific spinach pizza recipe that is everything your recipe is but with a top crust too! Have you ever had that pizza? The top crust would have a lot of olive oil and salt on it! We used to have an Italian pizza shop in town that made this delicious pizza, but when the owners passed away, the sons closed shop!

  22. Miryam,  Thank you for taking the time & effort to post this wonderful recipe!  I am gluten, onion & garlic intolerant (amongst other – Ugh – dietary issues).  I was able to adapt your recipe using lactose free cottage cheese, garlic infused oil, gluten free pizza crust by Schaar, and added some favorite “safe” toppings to the spinach (pineapple and Hormel Canadian bacon pizza slices).  Was looking for a tomato free pizza idea and this did it!

  23. I had been looking for a recipe just like this. Occasionally we go out for pizza and this is our favorite kind. I can’t wait to try it next week. Thank you so much!!!

  24. The pizza looks amazing! Really, I can’t wait to make it myself :) Question, did you made the whole wheat pizza dough? or did you bought from a store, if so what’s the name of the brand. Thanks :)

  25. I have always purchased white cheese pizza and now I can make it so thank you! You might consider a white cheese, fig, onion and top with arugula after cooking or white cheese and pear. Both are extremely tasty with the roasted garlic. 

  26. This might be a dumb question but how do you squueze out the liquid from the spinach?

  27. Can I use fresh spinach for this?! And if so how would I go about doing it?

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