Roast the garlic: Preheat the oven to 400°F (200°C). Slice off the top of the garlic head, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes, or until soft and golden. Once cooled, squeeze the roasted garlic cloves out and mash them into a paste.
Prepare the garlic sauce: In a bowl, combine the mashed roasted garlic, ricotta cheese, olive oil, heavy cream (if using), oregano, salt, and pepper. Mix until smooth and set aside.
Preheat the oven: Increase the oven temperature to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
Prepare the dough: Roll or stretch out the pizza dough into a thin circle or rectangle, depending on your preference. Brush the edges of the dough with olive oil for a golden crust.
Assemble the pizza: Spread the roasted garlic ricotta sauce evenly over the pizza dough, leaving a small border for the crust. Scatter the wilted spinach over the sauce, followed by the shredded mozzarella and crumbled feta. Add the Kalamata olives if desired. Sprinkle with dried oregano and red pepper flakes for extra flavor.
Bake: Carefully transfer the pizza onto the preheated stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is melted and bubbly.
Finish and serve: Once baked, remove the pizza from the oven and garnish with fresh parsley or basil. Let it cool for a minute before slicing and serving.
Roasting the garlic: Roasting the garlic adds a sweet, mellow depth to the pizza sauce. You can make the roasted garlic ahead of time and store it in the fridge for up to a week.
Spinach variation: If you want a crisper spinach texture, add it raw directly onto the pizza before baking. For a softer result, wilt the spinach slightly beforehand.
Add-ons: Feel free to customize with other Mediterranean toppings like artichoke hearts, sun-dried tomatoes, or roasted red peppers.
Gluten-free option: Use a gluten-free pizza dough or crust if needed, and the rest of the ingredients remain naturally gluten-free.
Storage: Leftover pizza can be stored in the refrigerator for up to 3 days. Reheat in the oven or air fryer for a crispy finish.
