Preheat your oven to 400°F (200°C). Trim the tops off the garlic bulbs, drizzle each bulb with olive oil, and wrap them in aluminum foil. Roast for 30–35 minutes until the cloves are soft and golden.

While the garlic roasts, heat a drizzle of olive oil in a skillet over medium heat. Add the fresh spinach and sauté for 2–3 minutes until wilted. Season with salt and pepper, then remove from heat.

Once the garlic is roasted, cool briefly then squeeze the cloves into a bowl and mash with a fork. Mix in the ricotta cheese, half of the mozzarella, dried oregano, and a pinch of salt and pepper.

Spread the garlic-ricotta mixture evenly over the pizza crust. Top with sautéed spinach, the remaining mozzarella, and crumbled feta cheese.

Bake in the preheated oven for 15–20 minutes until the crust is golden and the cheese is bubbly and starting to brown.

Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.