Start by preheating your oven to 400°F (200°C). Take the heads of garlic and trim off the tops to expose the cloves slightly. Drizzle with a bit of olive oil and sprinkle with kosher salt. Wrap them in aluminum foil and roast in the oven for about 30-35 minutes, or until the cloves are soft and caramelized.
While the garlic is roasting, take your refrigerated pizza dough out of the fridge and let it come to room temperature for about 20 minutes. This makes it easier to stretch.
In a mixing bowl, combine the ricotta cheese, chopped basil, honey, dried oregano, kosher salt, and freshly ground black pepper. Mix until well combined.
Once the spinach is thawed, make sure to squeeze out any excess moisture. Add the squeezed spinach to the ricotta mixture and stir until evenly distributed.
On a lightly floured surface, roll out your pizza dough to your desired thickness. Transfer it to your baking sheet or pizza stone. Spread the ricotta and spinach mixture evenly over the dough.
Once your garlic is roasted, squeeze the cloves out of their skins and scatter them over the ricotta mixture. Finally, sprinkle the shredded mozzarella cheese evenly on top.
Place the pizza in the preheated oven and bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbling.
Once baked, remove the pizza from the oven and let it cool for a couple of minutes. Slice, serve, and enjoy your homemade White Pizza with Spinach & Roasted Garlic!
