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1
(I recommend buying a prepared tile baking stone for all pizza and bread working at home.
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2
They are available at gourmet shops and specialty chef supply stores).
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3
Preheat oven and baking tile to 450 degrees.
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4
Split dough into 2 pieces, one slightly larger than the other, and roll out into 2 rounds about 12 inches in diameter, again one slightly larger than the other.
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5
Place larger sheet on paddle and spread with coarse sea salt.
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6
In a 12-to 14-inch saute pan, heat 2 tablespoons olive oil over medium high heat.
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7
Add broccoli and cook until softened and light brown, stirring constantly, about 10 to 12 minutes.
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8
Allow to cool and season with several gratings of fresh nutmeg.
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9
Smear the large sheet with 2 tablespoons extra virgin olive oil and sprinkle with half the bread crumbs.
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10
Spread ricotta over the sheet and smear within 1-inch of the edge.
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11
Place broccoli pieces on top of ricotta and sprinkle with remaining olive oil and then bread crumbs.
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12
Place smaller piece of dough on top and roll edges of bottom and top together to seal.
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13
Brush top with water and then oil and slide onto tile in oven and bake 20 to 25 minutes until golden brown.
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14
Remove from oven and let rest 5 minutes before serving.
