Broccoli, olive and smoked mozzarella pizza

Prepare the friarielli: Heat the oil in a heavy sauté pan and fry the garlic and chilli over a medium heat. Add the leaves, some salt and a drop of water and cover. Cook for about 4 minutes. Drain well and squeeze excess water from the leaves before using.

Place a rack on the highest shelf of an oven and turn the grill to its highest setting. When hot, place a greased 26cm iron pan on the stovetop, set to medium heat.

Sprinkle a little flour over your hands and on the work surface and open the dough ball by flattening and stretching the dough with your fingers, or by rolling the dough with a rolling pin. Pick the pizza base up and gently stretch it a little further over your fists without tearing it. Drop this onto the hot pan, and allow it to start rising.

As soon as the dough firms up, spread the tomato sauce over the base with the back of a metal spoon. Lay some friarielli leaves down on the pizza and then top with the olives, basil and both cheeses. Cook the pizza on top of the stove for about 3 minutes, then transfer the pan to the grill for a further 3–4 minutes. Once ready, drizzle with a little olive oil to finish.