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1
Preheat oven and baking tile to 500 degrees F.
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2
Split dough into 2 pieces, 1 slightly larger than the other, and roll out into 2 rounds about 12-inches in diameter, again 1 slightly larger than the other.
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3
Coat the paddle with the sea salt.
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4
Place the larger dough round on the paddle spread with coarse sea salt.
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5
In a 12 to 14-inch saute pan, heat 2 tablespoons olive oil over medium high heat.
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6
Add the broccoli and cook until softened and light brown, stirring constantly, about 10 to 12 minutes.
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7
Allow to cool.
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8
Season with several gratings of fresh nutmeg and salt and pepper.
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9
Smear the large dough round with 2 tablespoons extra-virgin olive oil.
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10
Spread ricotta over the dough and smear within 1-inch of the edge all around.
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11
Place the broccoli pieces on top of the ricotta, and drizzle with the remaining olive oil and breadcrumbs.
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12
Place the second dough round on top and press down on the edges to seal.
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13
Poke holes in the top layer.
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14
Drizzle lightly with water and some oil and bake until golden brown, 20 to 25 minutes.
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15
Let rest 5 minutes before serving.
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16
Combine the wine, water, and yeast in a large bowl and stir until dissolved.
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17
Add the honey, salt, and the olive oil and mix thoroughly.
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18
Add 1 cup of the flour and mix with a wooden spoon to make a loose batter.
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19
Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.
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20
Bring the dough together by hand and turn out onto a floured board or marble surface.
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21
Knead for 6 to 8 minutes, until you have a smooth, firm dough.
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22
Place the dough in a lightly oiled bowl and cover with a towel.
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23
Set aside to rise in the warmest part of the kitchen for 45 minutes.
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24
After 45 minutes, cut the risen dough into 2 equal pieces and knead each portion into a round.
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25
Cover again and let rise for 15 minutes.
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26
The dough is now ready to be used.
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27
Inactive Prep Time: 1 hour
