1. Preheat your oven to 200°C (400°F). Slice the top quarter off the garlic bulb to expose cloves. Place on foil, drizzle with 1-2 tablespoons olive oil, wrap tightly, and roast for 35-40 minutes until soft and golden. Let cool completely, then squeeze cloves from skins.

2. While garlic roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add spinach in batches and sauté for 2-3 minutes until wilted. Transfer to a colander and press firmly to remove excess moisture. Let cool, then roughly chop if needed.

3. In a medium bowl, combine softened cream cheese, Greek yogurt, roasted garlic cloves (mashed slightly), 2 tablespoons olive oil, salt, and black pepper. Mix until relatively smooth. Let rest for 10 minutes at room temperature.

4. Increase oven temperature to 220°C (425°F). If using a pizza stone, place it in the oven now to preheat.

5. Bring pizza dough to room temperature (30-60 minutes if refrigerated). Lightly dust your work surface with flour.

6. Roll or stretch dough into a 12-14 inch circle, leaving edges slightly thicker for the crust. Transfer to a parchment-lined baking sheet or cornmeal-dusted pizza peel.

7. Spread the white sauce evenly over the dough, leaving a ½-inch border around edges. Use about ¾ cup sauce total.

8. Distribute the sautéed, well-drained spinach evenly over the sauce. Scatter roasted garlic cloves on top (whole or chopped).

9. If using, add torn mozzarella pieces and crumbled feta. Drizzle with remaining olive oil (about 1 tablespoon) and sprinkle with dried oregano, salt, pepper, and red pepper flakes if desired.

10. Bake for 12-15 minutes until crust edges are golden brown and lightly puffed, and the center is firm (not soggy). Check at 10 minutes and rotate if needed for even browning.

11. Remove from oven and let rest for 3-5 minutes before slicing. This allows toppings to set.

12. Transfer to a cutting board, slice into 6-8 pieces, and garnish with fresh herbs if desired. Serve immediately with lemon wedges on the side.