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.

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.

Remove from the hob, carefully pour the mixture into a blender and purée until smooth, about 1 minute.

Pour the mixture into a bowl. Season lightly with salt and pepper, cool to room temperature and set aside.

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.

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.

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.

Remove the pan from the oven and let the onions cool to room temperature; set aside.

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.

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.

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.

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.

Remove the pizza from the oven and add the basil on top. Slice, serve and enjoy!