Preheat oven (with pizza stone) to 500 degrees.
Using the back of your knife, smash roasted garlic cloves into a paste.
In a small bowl, combine roasted garlic paste, 2 TBSP olive oil, salt and pepper and set aside.
Heat 2 TBSP olive oil on medium heat in large sautee pan.
Add onion and sliced raw garlic to oil and cook for ~2 minutes.
Add chard/kale, salt and pepper and sautee for another 5 minutes, until the greens are wilted.
Add vegetable broth and sautee for another ~3 minutes until liquid has evaporated.
Set aside greens mixture.
Prepare dough according to my method above, or per package directions.
Spread olive oil/ roasted garlic mixture on pizza crust.
Sprinkle oiled crust with parmigiano reggiano.
Evenly distribute chard/kale mixture over pizza crust.
Top with smoked mozzerella and italian cheese blend or mozzerella.
Place pizza in oven and cook until cheese is melted and starting to brown, approximately 5-8 minutes.
Remove pizza from oven, sprinkle with parsley and aleppo (if using) and serve.