This recipe would suit a variety of pizza styles, but we think our classic pizza dough would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.

To prepare the broccolini, heat a sauté pan over medium-high heat. Add 40 grams of olive oil and the broccolini and cook for 4 minutes, stirring occasionally. Add the garlic, shallots, red chilli flakes, dried oregano, and salt, then cook for 5-8 more minutes, or until broccolini is softened. 

Remove from heat and pour into a medium-sized bowl. Add Calabrian chilli paste, 60 grams olive oil, vinegar, and fresh oregano, then marinate for at least 30 minutes. 

Fire up your oven. Aim for 400 to 450°C (750 to 850°F) on the baking stone inside. (Use the infrared thermometer to quickly and accurately check the temperature.) Stretch your dough on a lightly floured surface. Push the air from the center out toward the crust, then use your knuckles to stretch out the base to 12 inches.

Dock with a fork, gently pressing into the dough all over, to prevent the dough from fully expanding in the oven. 

Drizzle with olive oil, then launch into your oven.

Cook the dough fully, turning to ensure an even bake, for about 1 to 2 minutes.

Remove from the oven, and let the dough cool completely.

Slice each pizza into squares; you should get 12-16 pieces out of each pizza, depending on how big you want your crostini.

Dollop ricotta onto each piece.

Spoon the broccolini on top of the ricotta. Drizzle some of the marinade onto each piece and serve.