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1
Position a rack in the lower third of the oven.
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2
Place a pizza stone or upside-down baking sheet on the rack and preheat to 500 degrees F. Cover another upside-down baking sheet with parchment paper and brush with 2 tablespoons olive oil.
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3
Put the pizza dough on the oiled paper and turn to coat.
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4
Cover with another piece of parchment and set aside.
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5
Mix the cheeses, red pepper flakes, and salt and pepper to taste in a bowl.
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6
Combine the scallion greens and herbs in another bowl.
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7
Toss the broccolini and scallion whites on a baking sheet with the remaining 1 tablespoon olive oil, and salt and pepper to taste.
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8
Roast 15 minutes.
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9
Uncover the dough; stretch into a 12-by-16-inch rectangle.
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10
Season with salt and pepper, then slide the dough and parchment onto the hot stone or baking sheet.
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11
Bake until golden, 6 to 8 minutes.
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12
Slide the crust and parchment back onto the baking sheet and remove from the oven.
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13
Top with the cheese mixture, then the roasted vegetables and herb mixture.
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14
Return the pizza to the oven and bake until the cheese melts, about 3 more minutes.
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15
Drizzle with olive oil.
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16
Per serving: Calories 878; Fat 55 g (Saturated 21 g); Cholesterol 87 mg; Sodium 1,374 mg; Carbohydrate 63 g; Fiber 3 g; Protein 39 g
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17
Photograph by Antonis Achilleos
