Pizza that is Half Pepperoni and the other Half is Broccoli

Preheat your oven to 475°F (245°C) and lightly brush a pizza pan or baking sheet with olive oil. Mince the garlic and finely dice the onion, setting them aside for the sauce preparation.

In a small saucepan over medium heat, warm a drizzle of olive oil and sauté the minced garlic and onion for 2–3 minutes until softened. Stir in the marinara sauce, Italian seasoning, and red pepper flakes, then simmer for 5 minutes to meld the flavors.

Blanch the broccoli florets in boiling salted water for 2 minutes, then immediately transfer them to an ice bath to preserve their bright green color and stop cooking. Drain and pat them thoroughly dry with paper towels.

Stretch or roll out your pizza dough on a lightly floured surface to your desired thickness and transfer it to the prepared pan. Spread the prepared marinara sauce evenly over the entire surface of the dough.

Dot small spoonfuls of ricotta cheese across the entire pizza base, then sprinkle a generous, even layer of shredded mozzarella cheese over both halves.

Arrange pepperoni slices in an even, overlapping pattern on one half of the pizza. Distribute the blanched broccoli florets evenly over the other half.

Finish by drizzling a thin stream of olive oil over the entire pizza and dusting both halves with grated Parmesan cheese and a pinch of additional red pepper flakes if desired.

Bake the pizza in the preheated oven for 12–15 minutes, or until the crust is golden, the cheese is bubbling, and the pepperoni edges are slightly crisped. Remove from the oven, allow to rest for 2 minutes, then slice and serve.