- 16 oz pre-made pizza dough
- 1 head garlic
- 1 tsp olive oil
- 4 oz vegan cream cheese
- 2 tbsp vegan mayo
- 1/4 tsp garlic powder
- salt & pepper to taste
- 2 cups baby spinach + a couple extra leaves for topping
- 1/2 large tomato chopped, seeds and ribs removed
- fresh parsley (optional) for topping
- red pepper flakes (optional) for topping
Place dough on flour dusted surface and allow to come to room temperature (approx. 30-60 minutes).
While dough is resting, pre-heat oven to 400 degrees.
Cut the tip of the garlic head off (approx. 1/4″). Place on a sheet of foil. Drizzle olive oil over exposed garlic cloves and sprinkle with salt & pepper. Wrap foil tightly around garlic. Place on a baking sheet and place in the oven for 30 minutes.
Remove garlic from the oven and allow to sit until cool enough to handle. Increase oven heat to 450 degrees.
While garlic is cooling, heat a pan on the stove top over medium heat. Add cream cheese, mayo, garlic powder, salt & pepper to the pan and cook until cream cheese is smooth. Add 2 cups of spinach to the pan and stir until spinach is wilted and combined. Remove from heat.
Roll pizza dough out on a baking sheet. Squeeze garlic out of the skin (the cloves should easily pop out). Spread cloves evenly on dough. Top garlic with cream cheese + spinach mixture and spread evenly. Top with tomatoes and place in the oven. Bake for 15-17 minutes (or until toppings are bubbling and crust is brown).
Remove from the oven and top with remaining spinach and optional toppings of choice.
Slice and serve.