Broccoli and pepperoni pizza

Slice the pepperoni into thin shreds so they crisp.

Ball the store-bought dough and let it rise a few hours at room temperature in a proofing container. Sprinkle with semolina flour and stretch.

Puree canned whole peeled tomatoes with a big pinch of salt for the sauce. Shred mozzarella on the large holes of a box grater.

Chop broccoli very finely and toss with a little olive oil; scatter over raw, then the shredded pepperoni, a pinch of salt and a little Greek oregano.

Preheat the oven as hot as it goes, 550F (about 285C), with a baking steel. Bake the 16-inch pizza eight or nine minutes until the bottom is brown and crisp.

After baking, grate over Parmigiano Reggiano and tear basil leaves over the top.