Socrates’ Revenge Recipe

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a countertop pizza oven, preheat according to manufacturer instructions.

Prepare garlic oil

In a small bowl combine the 2 tbs extra-virgin olive oil and 1.5 tsp minced garlic. Let sit 5–10 minutes so the garlic infuses the oil. Reserve about 1 teaspoon for brushing the finished pizza.

Shape dough

On a lightly floured surface or parchment, stretch or roll the pizza dough to a 12-inch round (about 10–12 oz dough) to desired thickness. Transfer to a pizza peel dusted with semolina or the prepared parchment for easy transfer.

Brush the dough: Using a pastry brush or the back of a spoon, lightly brush the dough evenly with the garlic-infused olive oil mixture, leaving a 1/2-inch border for the crust.

Evenly sprinkle the shredded mozzarella (1.5 cups) over the oiled dough, leaving the same 1/2-inch border. Distribute the grated fontina (1/2 cup) on top of the mozzarella for a richer, meltier layer.

Scatter the crumbled feta (1/2 cup) in small clusters across the cheese layer—this will add tangy pops of flavor rather than a continuous salty layer.

Prep spinach

If you prefer wilted spinach on the pizza: heat a nonstick skillet over medium, add a teaspoon of the garlic oil, add the 2 cups spinach, season with a pinch of salt and 1/2 tsp lemon juice, and sauté just until wilted (30–60 seconds). Remove and drain any excess moisture. Alternatively, use raw spinach leaves for a fresher, slightly crunchy texture.

Evenly distribute the prepared spinach over the cheese layer.

Scatter the sliced black olives (1/2 cup) and green olives (1/2 cup) evenly across the pizza.

Distribute the thinly sliced red onion (1/2 cup) and the thin tomato slices (1 cup) on top, spacing them so the pizza cooks evenly. If tomatoes are very juicy, blot slices on paper towel first to reduce sogginess.

Season: Sprinkle the pizza with 1 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Add crushed red pepper flakes (1/4 tsp) if using.

Bake: Slide the pizza (on parchment or peel) onto the preheated stone or inverted sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden brown and cheese is bubbling and slightly browned in spots. Oven times vary—check at 6–7 minutes if oven runs hot.

Finish: Remove pizza from oven. Immediately brush the crust lightly with the reserved teaspoon of garlic-infused olive oil to add shine and flavor. Let rest 2–3 minutes so cheeses set slightly.

Slice and serve: Transfer to a cutting board, slice into 6–8 slices and serve hot.