Grilled Charred Broccoli Garlic Oil Flatbread Pizzas

Steps

1. Make the dough: in a large bowl whisk the bread flour, whole wheat flour, instant yeast and 8 g of the salt (the dough portion). Add the lukewarm water and 10 g of the olive oil (the dough portion) and stir into a shaggy dough. This is about 70% hydration and 2% salt.
2. Knead the dough on a lightly floured counter for 8 to 10 minutes until smooth and elastic. Place in an oiled bowl, cover and let rise at about 75°F (24°C) for 1½ to 2 hours, until doubled in size.
3. While the dough rises, make the garlic oil: warm 25 g of the olive oil (the garlic-oil portion) with the garlic and red pepper flakes in a small saucepan over low heat for 2 to 3 minutes, just until the garlic is fragrant and pale gold. Remove from the heat and let cool.
4. Prep the broccoli: toss the broccoli florets with the remaining 15 g of olive oil and the remaining 1 g of salt.
5. Preheat the grill to medium-high, about 450–500°F (230–260°C), with one hotter zone and one cooler zone. Clean and oil the grates.
6. Grill the broccoli in a grill basket over the hot zone for 6 to 8 minutes, turning, until charred at the edges and crisp-tender. Transfer to a bowl and toss with the lemon zest.
7. Divide the risen dough in half. Gently press and stretch each half on an oiled sheet into a thin oval about 12 by 8 inches; rest 5 minutes if it springs back.
8. Lay one dough oval on the hot zone and grill 2 to 3 minutes, until the underside has grill marks and the top bubbles. Flip onto a tray with the grilled side up. Repeat with the second oval.
9. Brush each grilled side with half of the garlic oil. Scatter half of the mozzarella over each, then top each with half of the charred broccoli and half of the Parmesan.
10. Return both pizzas to the cooler zone, close the lid and grill 4 to 6 minutes, until the cheese melts and the bottoms are browned and crisp; the crust's center should reach about 200°F (93°C).
11. Cool the pizzas on a rack for 3 minutes, then cut each into 6 slices.