Instructions

1. Preheat your oven to 505 degrees
2. If you have a pizza stone (hooray!) put it in and preheat it too.
3. Position Rack at the bottom of the oven with or without the stone.
4. In a pizza sheet pan spread out the pizza dough to fit. Flatten center and create an edge to the shape.
5. Allow dough to rise for 1/2 hour.
6. Next fold back 1/2 of the dough onto itself and then sprinkle corn meal on the base of the pizza sheet pan.
7. Return the lifted dough side back onto the pan with the corn meal.
8. Repeat on the other side of the dough so that entire base of dough has an even coating of corn meal.
9. Combine minced garlic, Pecorino, Ricotta, Rosemary & Oregano and spread out on base of pizza.
10. Top with broccoli, onions, leeks, roasted peppers, smoked mozzarella and black olives. Sprinkle evenly.
11. Top with shredded Mozzarella.
12. Drizzle Olive Oil over pizza / toppings.
13. Next brush the crust of the pizza with a combination of Olive Oil, Oregano & Sea Salt to taste.
14. When oven is preheated put your pizza pan in. Depending upon oven temperatures, cook the pizza for 6-8 minutes.
15. Check base of pizza for a crust forming-if solid enough to move-remove pan from oven and with a spatula remove pizza from the pan and slide onto either the pizza stone or directly on the oven rack.
16. Watch it like a hawk. It will need another 6-12 minutes or more depending on oven variances.
17. Check bottom of pizza to make sure it colors nicely, but does not burn.
18. The top of the pizza with the vegetables should be well caramelize and the cheese temptingly melted.
19. When done: Remove from oven and carefully place on a cooling rack for a few minutes to set.
20. Pour a glass of Cavit’s Cabernet while you wait…sip and enjoy…
21. Transfer to a large platter, cut into slices and spread the love with your family.