1 pound pizza dough, room temperature (store-bought or homemade)

Olive oil, for drizzling

1 1/2 cups shredded mozzarella

1/2 red onion, thinly sliced

3 cloves garlic, thinly sliced

1 bunch broccolini, tossed with olive oil

Salt and freshly ground black pepper, to taste

1/2 cup crumbled feta cheese

1/2 cup parmesan cheese

Crushed red pepper flakes, to taste

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Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat.
Stretch pizza dough on a floured surface into a 12–14 inch round. Transfer to parchment paper.
Lightly drizzle dough with olive oil and brush to coat.
Sprinkle mozzarella evenly over the dough, then top with sliced red onion and garlic.
Arrange broccolini on top and season with salt and pepper.
Scatter feta and parmesan over the broccolini. Sprinkle with crushed red pepper flakes.
Slide pizza (with parchment) onto preheated stone or baking sheet.
Bake 12–15 minutes, until crust is golden and cheese is bubbling.
Remove from oven, let cool slightly, then slice and serve.

Substitute broccoli, asparagus, or spinach for broccolini.

Add ricotta for extra creaminess.

Grill broccolini beforehand for smoky flavor.

Reheat leftovers in the oven for crisp crust.