Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a work surface and stretch or roll the pizza dough into a 12-inch round (or size of your pan). Transfer to a piece of parchment paper or a lightly oiled pizza pan.

Prepare white sauce

In a small bowl combine ricotta, 1 tbs olive oil, minced garlic (2 tsp), 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth and spreadable. Taste and adjust seasoning. Spread the ricotta mixture evenly over the stretched dough, leaving a 1/2-inch border for the crust. Sprinkle 1 cup of shredded mozzarella evenly over the ricotta and then 1/4 cup grated parmesan on top.

Vegetables & Toppings

Prepare vegetables

Trim the broccoli into small, bite-sized florets. Blanch the florets in boiling water for 1 minute, then immediately transfer to ice water to stop cooking; drain thoroughly and pat dry. Thinly slice the onion and green pepper into strips. Thinly slice the 2 garlic cloves.

Arrange toppings

Distribute the broccoli evenly across the cheese-covered dough. Scatter the sliced onion and green pepper over the broccoli. Tuck the thin garlic slices among the vegetables so they roast rather than burn. Sprinkle red pepper flakes evenly for a touch of heat. If using basil, reserve for finishing.

Bake & Finish

Bake the pizza on the preheated stone or pan for 10–14 minutes, rotating halfway, until the crust is golden and the cheese is bubbling and slightly browned. Keep an eye on the garlic slices so they brown but do not burn.

Remove pizza from the oven. Drizzle 1 tsp olive oil over the top and sprinkle the extra 1 tbs grated parmesan if desired. Scatter chiffonade basil leaves over the hot pizza. Let rest 2–3 minutes, then slice and serve.