Roasted Broccoli Garlic Spinach Pan Pizzas

Steps

1. Make the dough: in a large bowl stir together the bread flour, instant yeast, sugar and 10 g of the salt. Add the lukewarm water and stir until no dry flour remains, about 76% hydration and 2% salt. Cover and rest 15 minutes.
2. With wet hands, give the dough 4 sets of stretch-and-folds 15 minutes apart, then cover and let rise at about 75°F (24°C) until doubled in size and bubbly, about 1 to 1.5 hours.
3. Oil two 10-inch cast-iron skillets or 9x13-inch pans with 15 g olive oil each (half of the 60 g total split between the pans). Divide the dough in half, set one piece in each pan and turn to coat.
4. Let the dough relax 20 minutes, then press it gently toward the edges with oiled fingertips. Cover and proof at about 75°F (24°C) until puffy and it springs back slowly when poked, about 45 minutes.
5. Meanwhile make the herb sauce: blend or mash the canned tomatoes with the tomato paste, oregano, half the parsley, red pepper flakes and the remaining 2 g salt. Simmer in a small pan 10 minutes until thick; cool.
6. Preheat the oven to 475°F (245°C). Toss the broccoli and sliced garlic with 20 g of the olive oil (two-thirds of the remaining 30 g), spread on a sheet pan and roast 10 minutes until charred at the edges. Toss the spinach with the hot broccoli to wilt it.
7. Spread half the herb sauce over each dough, leaving a small border. Scatter half the mozzarella on each, then top each with half the broccoli, garlic and spinach. Sprinkle the parmesan over both and drizzle with the last 10 g of olive oil.
8. Bake 18 to 22 minutes until the cheese bubbles and the crust bottoms are deep golden and crisp, about 200°F (93°C) in the center of the crust.
9. Cool in the pans 3 minutes, slide onto a rack and cool 5 minutes more. Scatter the remaining parsley over the pizzas and cut each into 6 slices.