Sophia Pizza Recipe

Preheat oven to 475°F (245°C). If you prefer a very crisp crust, place a pizza stone in the oven while preheating. Peel outer papery skin from 1 small head of garlic, slice off the top to expose the cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Alternatively use jarred roasted garlic; mash 2 tsp for the pizza.

Saute garlic and reduce cream

In a small saucepan over medium heat, melt 2 tbs butter. Add the 2 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Add dairy and cheese

Stir in 3 tbs heavy cream and 1 cup whole milk. Bring to a gentle simmer, then reduce heat to low. Whisk in 3 tbs grated Pecorino Romano until smooth. Simmer gently for 3–4 minutes to thicken slightly. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Remove from heat and set aside; sauce should be pourable but slightly thickened (adjust with a splash of milk if too thick).

If your roasted chicken is cold or in large pieces, shred or thinly slice to total about 1½ cups. Toss chicken with ½ tsp garlic powder, ¼ tsp smoked paprika and ¼ tsp salt to season evenly.

If you don’t have caramelized onions ready: thinly slice 1 medium onion and cook in 1 tbs olive oil over medium-low heat, stirring occasionally, for 20–30 minutes until deep golden and sweet. Measure ½ cup for the pizza.

Drain and slice ½ cup roasted red peppers. Mash the roasted garlic from the roasted head (or use 2 tsp jarred) so it’s paste-like.

In a blender or food processor, combine ½ cup packed fresh basil leaves, ¼ cup extra-virgin olive oil and 1/8 tsp salt. Blend until smooth and bright green (about 20–30 seconds). Taste and adjust salt. Strain through a fine mesh if you prefer a silkier oil. Reserve about 2–3 tbs for drizzling; the rest can be stored for another use.

Lightly flour your work surface with 2 tbs flour. Stretch or roll the pizza dough into a 12-inch round, pressing a slightly thicker rim for the crust. Transfer to a pizza peel dusted with semolina or to a parchment-lined baking sheet.

Brush the dough lightly with 1 tbs olive oil around the rim and a thin layer across the center to help the crust brown and prevent sogginess.

Spoon the Pecorino Alfredo sauce over the dough, leaving a 1/2-inch border. Use about 3/4 cup sauce (adjust to preference) and spread evenly with the back of a spoon.

Scatter the seasoned shredded roasted chicken evenly over the sauce (about 1½ cups). Dot the pizza with 3 oz crumbled goat cheese in small chunks. If you want more melt and stretch, sprinkle ½ cup shredded low-moisture mozzarella evenly.

Distribute ½ cup sliced roasted red peppers and ½ cup caramelized onions evenly. Spoon small bits (or spread thinly) of the mashed roasted garlic across the pizza (use about 2 tsp total).

Slide the pizza onto the preheated pizza stone or place the baking sheet in the 475°F oven. Bake 10–12 minutes until crust is golden and cheese is bubbling (if using mozzarella) and toppings are hot. Baking time may vary with oven and stone; rotate pizza halfway through if needed.

Remove pizza from oven. Immediately scatter 10 torn fresh basil leaves over the hot pizza. Drizzle 2–3 tbs basil oil evenly over the top. Let rest 2 minutes, then slice and serve.