Gather all ingredients.

Place pizza dough in a medium bowl greased with cooking spray and cover lightly with plastic wrap; let stand at room temperature until soft and pliable, about 1 hour.

Preheat oven to 450 degrees F (230 degrees C) with a rack in the center position. Stir together grated garlic and 2 tablespoons of the olive oil in a small bowl. In a separate bowl, whisk together vinegar, salt, and remaining 2 tablespoons olive oil. Set aside.

Turn dough out onto a large sheet of parchment; cut dough into 4 equal pieces. Working one piece of dough at a time, stretch and roll dough piece into a (7-inch) circle. Brush dough with garlic-oil mixture; fold dough circle in half. Brush top of dough lightly with garlic-oil mixture. Place on a parchment-lined baking sheet. Repeat with remaining dough pieces and garlic-oil mixture.

Bake in the preheated oven until puffed and golden, around 8 to 10 minutes. Let cool about 3 minutes.

Toss spinach with 1 1/2 tablespoons of the vinaigrette in a medium bowl. Tear burrata into 8 pieces. Open pizza bread gently and place 2 pieces of the burrata on the bottom half of each pizza bread.

Evenly stuff spinach, cured meats, and pepperoncini slices into each pizza bread.