- 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
Instructions
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Place dough on flour dusted surface and allow to come to room temperature (approx. 30-60 minutes).
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While dough is resting, pre-heat oven to 400 degrees.
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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.
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Remove garlic from the oven and allow to sit until cool enough to handle. Increase oven heat to 450 degrees.
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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.
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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).
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Remove from the oven and top with remaining spinach and optional toppings of choice.
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Slice and serve.