Roasted Garlic Spinach White Pizza in Your Pressure Cooker
This Roasted Garlic Spinach White Pizza delivers a creamy, garlicky flavor punch with convenience and crispness thanks to your pressure cooker and oven. Perfect for weeknights!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 to 5 heads Garlic enough for bold roasted punch
- 4 teaspoons Olive oil used for roasting garlic and brushing dough
- 2 Whole wheat pizza doughs your base for all that yum
- 32 ounces Part skim mozzarella cheese shredded
- 16 to 22 ounces Ricotta cheese for creamy bites
- 20 ounces Frozen spinach thawed and squeezed dry
- Pepper flakes optional for heat
- Foil for wrapping garlic
Instructions
Instructions
- Preheat oven to 400°F. Slice tops off garlic heads, drizzle with 1 teaspoon olive oil each, and wrap in foil.
- Roast wrapped garlic for 35–40 minutes until soft. Cool slightly, then squeeze out cloves and mash into paste.
- Increase oven to 475°F. Roll out dough onto baking sheets or stones.
- Brush each dough with 1.5 teaspoons olive oil. Spread roasted garlic paste evenly on crusts.
- Add dollops of ricotta over crusts, then layer with spinach. Sprinkle pepper flakes if desired.
- Top both pizzas with shredded mozzarella.
- Bake pizzas for 12–15 minutes until crust is golden and cheese is bubbly.
- Let cool for a few minutes before slicing and serving.
- Enjoy your creamy, garlicky, and crispy white pizza fresh out of the oven.
Notes
Thaw and squeeze spinach well for best texture. Roast garlic ahead or sub pre-made paste. Store leftovers wrapped tightly and reheat in oven for best results.