White Greek Recipe

Preheat and prepare

Place an oven rack in the top third of the oven and preheat to 500°F (260°C). If using a pizza stone, place it in the oven before preheating. Lightly flour a pizza peel or baking sheet.

If dough is refrigerated, let it sit at room temperature for 20–30 minutes so it's easier to stretch. Drizzle 1 tbs olive oil on a work surface and on the dough to prevent sticking.

Sauté spinach and garlic

Heat a large skillet over medium heat and add 1 tbs olive oil. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Add the packed spinach in batches, tossing until wilted, about 2–3 minutes total. Sprinkle with 1/4 tsp kosher salt, 1/8 tsp black pepper and the lemon zest while cooking. Remove from heat and transfer to a colander; press gently to remove excess moisture. Let cool slightly, then roughly chop if leaves are large.

Taste the spinach and adjust seasoning with a pinch more salt or lemon if desired. Squeezing out moisture is important so the pizza doesn't become soggy.

Shape the dough

On a lightly floured surface, stretch or roll the dough to a 12–14 inch round (or desired size), leaving a slightly thicker edge for the crust. Transfer the stretched dough to the prepared peel or baking sheet.

Oil and base layer

Brush the dough lightly with the remaining 1 tbs olive oil, leaving a 1/2 inch border. This creates a flavorful barrier and helps prevent sogginess.

Add cheeses and spinach

Evenly distribute the shredded mozzarella over the dough, leaving the crust clear. Spoon small dollops of ricotta (if using) across the surface. Spread the sautéed spinach evenly over the cheese layer. Sprinkle the crumbled feta on top, distributing it so every slice gets some.

Scatter the remaining 1/4 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes lightly across the pizza for balanced seasoning.

Bake the pizza

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and charred in spots and the cheese is bubbly and slightly browned.

If crust edges brown too quickly, move the pizza to a lower rack for the final minutes.

Finish and garnish

Remove the pizza from the oven. Drizzle with 1 tsp extra-virgin olive oil and 1/2 tsp fresh lemon juice. Sprinkle chopped fresh oregano or basil if using. Let rest 2–3 minutes to set.

Slice into 6–8 slices and serve warm. Adjust with additional red pepper flakes or flaky sea salt to taste.