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1
Preheat oven to 425 degrees.
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2
Divide the dough into two parts, one slightly larger than the other.
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3
Roll out the larger piece into a 12-inch circle and let it rise on a flat oiled pizza tin.
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4
Roll out the second piece into a slightly smaller circle and leave it on a floured work surface.
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5
Trim the broccoli, cook in salted boiling water until almost tender, drain and chop into pieces the size of small walnuts.
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6
In a saute or frying pan, heat two tablespoons of the olive oil and warm the garlic, sliced, and the red pepper flakes.
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7
Do not let these burn.
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8
Add the broccoli and turn it until it has absorbed the flavors.
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9
In another pan, heat another tablespoon of oil and gently brown the sausages, skinned and crumbled into small pieces.
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10
Mix the broccoli and cooked sausage, taste to check the seasoning and let the mixture cool.
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11
Spread the filling over the larger circle of dough, leaving a border around the edge.
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12
Peel and thinly slice the tomatoes and arrange them over the filling, then salt and pepper to taste.
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13
Take the smaller circle of dough and place it on top of the filling.
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14
Bring the edges of the bottom circle up and over the top circle, pinching them together to tightly seal.
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15
Paint on the remaining olive oil and bake for 20 to 25 minutes until the crust is golden and crisp.
