“Divorced” Sicilian Pizza
I know the ingredient list looks long, but it is a very straightforward procedure, and you will have pizza on the table in no time.
Servings
4
Servings
4
Ingredients
Pizza Dough (makes 1 1/2 pounds)
  • 3cups unbleached all-purpose flourplus more as needed
  • 2 tablespoons extra-virgin olive oil, plus more for the bag
  • 1¾ teaspoons fine salt (table or plain, not kosher)
  • 1½ teaspoons instant (quick-rising or bread machine) yeas(NOT active dry yeast)
  • 1cup cold tap water
Pizza Sauce
  • 3tablespoons tomato paste
  • 2tablespoons extra-virgin olive oil
  • 2teaspoons warm wateras needed
  • 1teaspoon dried Italian seasoning or oregano
  • 1/8teaspoon granulated garlic or garlic powder
  • a few grinds of black pepper
  • 2cups shredded mozzarella cheese(your call for fresh or low-moisture)
  • 1/2cup freshly grated Parmigiano cheese
  • 2 crowns broccoli, cut into small floretsabout 2 cups florets
  • 3ripe plum tomatoes, cut into 1/2-inch rounds, seeds shaken out, patted dry
  • 1/2 small red onion, thinly sliced
  • 1/2cup ricotta cheese, fresh or factory
  • olive oil, for brushing
  • dried oregano, for sprinkling
  • crushed hot red pepper, for sprinkling
Instructions
  1. To make the dough in a food processor, combine the flour, 1 tablespoon oil, the salt, and the yeast in the processor. With the motor running, add the water through the food tube and let the machine run for a minute or so to make a ball of dough that rides on top of the blade with some crumbly bits. Feel the dough: it should be soft and moist, but not wet. If the dough is too moist, dust with 1 tablespoon of flour. If the dough is too dry, sprinkle with 1 tablespoon of water. Process briefly, check the dough again, and repeat until the dough is the correct consistency. Process the dough for 45 seconds to knead it. To make with a mixer: Add the water, oil, salt and yeast into the bowl of a heavy-duty stand mixer fitted with the paddle attachment. With the machine on low speed, gradually add enough of the flour to make a dough that pulls away from the sides of the bowl. Change to the dough hook. Knead on medium speed, adding more flour as necessary, to make a soft, moist, and elastic dough, about 8 minutes.
  2. Drizzle about 1 tablespoon of oil into a 1-gallon zippered plastic bag. Turn out the dough onto a lightly floured work surface. Knead briefly and shape it into into a thick disk and slip it into a thick disk. Slip the dough into the bag. Close the bag, coat the dough with oil, and refrigerate for at least 8 and up to 24 hours. (You can use a bowl instead of the bag, if you prefer, but the bag takes up less room in the refrigerator.) Remove the dough from the refrigerator about 1 hour before baking the pizza, keeping it in the bag.
  3. To make the pizza sauce: Whisk the tomato paste, olive oil, warm water, Italian seasonings, and granulated garlic in a small bowl, adding enough water to make a thick, spreadable sauce.
  4. Position a rack in the top third of the oven and preheat the oven to 450ºF. Lightly oil an 18 by-13-inch half-sheet pan.
  5. Transfer the dough to the pan. Using your fingertips, stretch and pat the dough to fill the pan. Cover the dough with plastic wrap or a damp towel and let stand for 15 minutes. If the dough has retracted from the corners, pull it back into shape.
  6. To add the toppings: Leaving a 1-inch border, spread the pizza sauce over one half of the dough. Sprinkle about half of the mozzarella and half of the Parmesan over the entire dough (again, leaving a border). Top the pizza-sauce side with the chopped tomatoes and the plain (mozzarella) side with the broccoli and red onion Dot the ricotta cheese over the broccoli. Brush the vegetables and crust border with oil. Sprinkle the remaining mozzarella over the toppings.
  7. Turn the broiler on in the stove. (If your broiler is not in your oven, just bake the pizza without broiling.) Put the pizza in the oven and bake until the top is browned, about 4 minutes. Turn off the broiler and continue baking at 450ºF until the crust is golden brown, about 10 minutes more. Sprinkle the remaining Parmesan over the pizza and return to the oven just to melt it slightly, about 1 minutes. Sprinkle the oregano and red pepper flakes over the pizza. Let stand for about 3 minutes. Cut into large rectangular serving pieces and serve hot.
Recipe Notes

Note:  Use your favorite method for par-cooking the broccoli. You can microwave it with a little water in a covered, microwave-safe bowl for 2 to 3 minutes or high.  Or add the florets to a medium saucepan of lightly salted water and boil over high heat about 2 minutes.  I do not recommend roasting the broccoli (a great technique in most cases) because it will be baked again in the oven, and I am concerned about over-browning.