Note
1: Cut the broccoli head at the base to remove the stalk.
Break apart the florets. Bring a medium saucepan of salted water to boil. Add the florets and cook for 8 minutes or until tender. Drain into a colander and transfer to a plate to cool; set aside.
2: Finely chop half of an onion.
In a medium frying pan, add a drizzle of extra-virgin olive oil. Add the onions to the pan and cook for 5 minutes over low heat, stirring regularly. Add the broccoli florets, mascarpone and Parmesan to the onions and let simmer for 5 minutes.
3: Remove from the hob, carefully pour the mixture into a blender and purée until smooth, about 1 minute.
4: Pour the mixture into a bowl.
Season lightly with salt and pepper, cool to room temperature and set aside.
5: Preheat your oven, aiming for 430 °C (800 °F) on the baking stone.
You can check this quickly, accurately and from a safe distance with an infrared thermometer.
6: Peel and slice the red onions – aim for a thickness of about 0.5 centimetre (¼ inch).
In a cast-iron skillet, add extra-virgin olive oil and the sliced red onions.
7: When the oven has reached the desired temperature, place the pan inside and cook for 3 minutes, stirring regularly until the onions are tender and lightly browned.
Wearing oven gloves, remove the skillet and add the honey. Place it back in the oven and cook for a further 2 minutes.
8: Remove the pan from the oven and let the onions cool to room temperature; set aside.
9: Place the dough ball on a lightly-floured work surface.
Stretch the dough out to form a 12-inch (30-centimetre) base, taking care to gently expel the gas towards the edges (this will create a nice, puffy, airy cornicione). Lay the dough over your lightly-floured pizza peel.
10: With the back of a spoon, gently and evenly spread about 45 grams (about 3 tablespoons) of broccoli and mascarpone cream over the dough.
Add the fior di latte mozzarella.
11: Open your can of tuna and drain it of excess liquid with a colander.
Add the tuna to the pizza, taking care to distribute it evenly over the entire surface of the dough. Add the onions.
12: Launch the pizza into the oven and bake for approximately 2 to 3 minutes, turning every 20 seconds or so with a turning peel for even cooking.
13: Remove the pizza from the oven and add the basil on top.
Slice, serve and enjoy!
