There’s a pizza place called La Fiamma in my hometown of Bellingham, WA, that makes my all-time favorite pizza—it’s called The Sofia. I snooped on their website to get the ingredients, and have done my best to recreate the recipe. Not quite as good as the original, but close enough for those nights where 80 miles is just a little too far to go for a slice.
La Fiamma’s Sofia Pizza
Four Servings, Prep and Freeze
Prep time: 1 hour 15 min | Cook and serve time: 10 min
Make a double batch of this recipe: Pizza Dough III. I prefer pizzas with thin crust, so I roll my dough out as much as possible. If you like thick crust, consider making a triple batch. That’ll probably leave you with one or two extra crusts that you can freeze, plain. For a quick bite on a lazy weekend afternoon, just top with some pesto and sliced tomatoes and bake straight from the freezer.
NOTE: You can also use pre-made dough—get enough for 2, 12- to 14-inch crusts. (You’ll be making 4 smaller ones.)
Easy Pizza Sauce III (Or buy pizza sauce at the grocery store.)
2 teaspoons chopped rosemary
1/2 red onion, thinly sliced
4 ounces sliced prosciutto
2 cups shredded mozzarella
- Mix pizza dough according to recipe’s directions. Shape dough into four pizza rounds and bake on cookie sheets for 8 minutes. Let cool.
- Make pizza sauce according to recipe’s directions.
- Chop rosemary, shred mozzarella, and slice red onion.
- Assemble each pizza crust with 1/4 of toppings:
—Spread tomato sauce evenly, leaving 1/4 inch of space around edges.
—Sprinkle most of shredded mozzarella over sauce—reserve just a little for the very top.
—Arrange prosciutto on top of cheese.
—Sprinkle rosemary and scatter red onions on top of the prosciutto.
—Top everything with any remaining cheese.
- (Skip this step if you are preparing for tonight’s dinner.) Wrap each pizza tightly in plastic wrap, then store in resealable plastic freezer bags—you can probably get two in each.
Cook and Serve:
- Preheat oven to 350 degrees F.
- Place pizza on middle oven rack (you can also cook on a cookie sheet or pizza stone).
- Cook until cheese is melted and edges of prosciutto get crispy, 7-10 minutes.