Roasted Garlic Chicken and Spinach White Pizza You'll Make on Repeat

You know those nights when you're completely over tomato sauce, but you still want something that feels like a real homemade dinner? That's how this white pizza with ricotta, garlic, and spinach ended up becoming one of the most-requested meals in our house.

It started a few months ago on a random Wednesday. John had picked up a rotisserie chicken earlier that week, and I had a bag of spinach in the fridge that honestly needed to be used up. I had a can of refrigerated pizza dough sitting in the back of the pantry, and I thought — why not make something a little different tonight?

The roasted garlic is what really makes this pizza sing. It gets golden and sweet in the oven, and when you mix it into the ricotta with a little thyme and oregano, it turns into this dreamy, creamy spread that honestly blows any red sauce out of the water. Bradley tried one bite standing at the counter and immediately asked if there was more.

If you're already a fan of simple Italian-inspired dinners, you're going to love this one just as much as my Tuscan Chicken Recipe — different vibe, same big flavors, totally weeknight-friendly.

Jump to:

• Why You'll Want This On Your Dinner Table
• Ingredients for White Pizza with Ricotta, Garlic, and Spinach
• How to Make Roasted Garlic Chicken and Spinach White Pizza
• Storage and Reheating Tips
• Tips and Variations for Your Chicken Spinach White Pizza
• Frequently Asked Questions About White Pizza with Ricotta, Garlic, and Spinach
• Recipes You May Like
• This White Pizza with Ricotta Garlic Is Worth Every Minute
• Roasted Garlic Chicken and Spinach White Pizza

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Why You'll Want This On Your Dinner Table

• No tomato sauce needed — the herbed ricotta does all the work
• Ready in about 80 minutes, with most of that being hands-off roasting time
• Uses simple ingredients you can find at any grocery store
• The roasted garlic can be made days ahead to save time
• Loaded with fresh mozzarella, chicken, and wilted spinach for a filling, satisfying meal
• Works beautifully with canned pizza dough — no bread machine required

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Ingredients for White Pizza with Ricotta, Garlic, and Spinach

the Roasted Garlic

• 1 head garlic
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste

For the Pizza

• 3 tablespoons olive oil, divided
• 8 ounces boneless skinless chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 4 cups chopped spinach
• Pinch of crushed red pepper flakes (optional, but I always add it)
• 1 cup ricotta cheese
• ½ teaspoon dried thyme
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• ¼ cup yellow cornmeal
• 1 (13.8-ounce) can refrigerated classic pizza crust
• 8 (1-ounce) slices fresh mozzarella cheese

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How to Make Roasted Garlic Chicken and Spinach White Pizza

1: Roast the Garlic

1. Preheat your oven to 400°F.
2. Cut about ¼ inch off the top of the garlic head to expose the tops of the cloves.
3. Place the garlic cut-side up on a sheet of foil. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
4. Fold up all four sides of the foil and close it tightly.
5. Roast for 35–40 minutes, until the cloves are golden brown and tender.
6. Let it cool, then squeeze out the cloves. Mince 8 cloves and set aside — reserve any extras in an airtight container in the fridge for up to 2 weeks.

Tip: Don't skip the foil wrap. It traps the steam and makes the garlic turn soft and almost buttery. Total game changer.

2: Cook the Chicken and Spinach

1. Bump the oven up to 450°F. Lightly coat a baking sheet or pizza pan with olive oil.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
3. Season the chicken with salt and pepper, then cook for about 3–4 minutes per side, flipping once, until cooked through.
4. Let the chicken cool, then dice it into bite-size pieces.
5. In the same skillet, heat the remaining 1 tablespoon olive oil and stir in the chopped spinach until wilted, about 2–3 minutes.
6. Season with red pepper flakes, salt, and pepper. Set aside.

3: Make the Ricotta Spread

1. In a small bowl, whisk together the ricotta cheese, thyme, oregano, basil, and the reserved roasted garlic cloves.
2. Season with salt and pepper to taste.

That ricotta mixture? Honestly, it's so good I've caught Amy sneaking spoonfuls straight from the bowl. Can't even blame her.

4: Assemble and Bake the Pizza

1. Sprinkle your work surface with yellow cornmeal — this prevents sticking and gives the crust a nice texture.
2. Roll out the pizza dough into a 12-inch round.
3. Transfer to the prepared baking sheet or pizza pan.
4. Layer on the mozzarella slices, then dollop the ricotta mixture all over.
5. Top with the diced chicken and wilted spinach.
6. Bake for 15–20 minutes, until the crust is golden and the cheeses are melted and bubbly.
7. Serve immediately.

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Storage and Reheating Tips

Leftover white pizza keeps well in the fridge for up to 3 days in an airtight container.

To reheat, skip the microwave — it turns the crust soft and a little sad. Instead, pop the slices in the oven at 375°F for 8–10 minutes and the crust comes back crispy, almost like it's fresh out of the oven.

The roasted garlic on its own can be stored in an airtight container in the refrigerator for 1–2 weeks, so if you're planning ahead, roast a couple of heads at once. You'll thank yourself later.

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Tips and Variations for Your Chicken Spinach White Pizza

Here's what I've learned after making this recipe a handful of times now:

• Make the garlic ahead. This is the one step that takes the most time. Roast it on a Sunday afternoon and your weeknight pizza comes together in under 30 minutes.
• Try different greens. Kale, arugula, or even baby chard work great in place of spinach — just wilt them the same way.
• Swap the ricotta. Cream cheese or mascarpone both work beautifully if that's what you have on hand. They give you a slightly richer, creamier base.
• Add mushrooms. Thinly sliced sautéed mushrooms on top take this to a whole new level. John always asks for them when I have some in the fridge.
• Use fresh herbs if you have them. Fresh thyme and basil make a noticeable difference, though dried works perfectly fine on a busy weeknight.

Have you ever tried making homemade white pizza before, or is this your first time ditching the red sauce? I'd honestly love to know what toppings you experiment with!

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Frequently Asked Questions About White Pizza with Ricotta, Garlic, and Spinach

Can I Use Store-Bought Pizza Dough Instead of Refrigerated Pizza Crust?

Yes, absolutely. Fresh or frozen store-bought pizza dough works perfectly here — just let it thaw completely and rest at room temperature for about 30 minutes before rolling it out. This helps it stretch without snapping back on you.

Can I Make the Roasted Garlic Ahead of Time?

You can, and I'd actually recommend it. Roasted garlic can be prepared up to 1–2 weeks in advance and stored in an airtight container in the refrigerator. It makes the whole recipe much faster to put together on a busy weeknight.

Can I Substitute the Ricotta Cheese with Another Cheese?

Yes! Cream cheese or mascarpone are both great alternatives. They give you that same creamy, rich base — cream cheese is a little tangier, while mascarpone is a bit milder and slightly sweeter. Either works well with the roasted garlic and herbs.

How Do I Store and Reheat Leftover White Pizza?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use the oven at 375°F for 8–10 minutes rather than the microwave — this keeps the crust crispy and the cheese properly melty instead of rubbery.

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Recipes You May Like

If this roasted garlic chicken pizza hit the spot, here are a few more recipes from my kitchen that I think you're going to love:

• Tuscan Chicken Recipe — Tender chicken in a rich, creamy Tuscan-style sauce with sun-dried tomatoes and spinach. A total weeknight winner.
• One-Pot Skillet Lasagna — All the comfort of lasagna without the layering or the giant baking dish to wash.
• Spinach Artichoke Dip — If you loved the spinach on this pizza, you need this dip in your life. Creamy, cheesy, and completely addictive.

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This White Pizza with Ricotta Garlic Is Worth Every Minute

I know the roasted garlic step adds a bit of time to the process, but trust me on this one — it's what makes this pizza taste like something from a real Italian kitchen, not just a Tuesday night dinner thrown together in a hurry.

The combination of herbed ricotta, melty fresh mozzarella, juicy chicken, and garlicky spinach is just so good. Bradley called it "actually really good" which, coming from a teenager who barely looks up from his phone at dinner, is basically a five-star review.

Give this a try this week and let me know what you think in the comments below! And if you're saving recipes for later, pin this one to your Pinterest board so you can find it again when the white pizza mood strikes.

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