Thin-Crust Roasted Cauliflower and Broccoli Pizzas

Steps

1. Make the dough: in a large bowl, stir the bread flour and instant yeast together, then add the lukewarm water, 7 g of the salt and 10 g of the olive oil. Mix until shaggy, rest 10 minutes, then knead 6–8 minutes until smooth and elastic. This is about 68% hydration and 2% salt.
2. Cover and let the dough rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
3. While the dough rises, preheat the oven to 450°F (230°C). Toss the cauliflower, broccoli and red onion with 20 g of the olive oil and 1 g of the salt on a sheet pan and roast 20–25 minutes, turning once, until browned at the edges. Set aside.
4. Make the herb sauce: blend the basil, parsley, garlic, lemon juice, Parmesan, the remaining 1 g of salt and 20 g of the olive oil until a loose, spreadable sauce forms.
5. Raise the oven to 500°F (260°C) with two sheet pans or a pizza stone inside to heat for at least 20 minutes.
6. Divide the risen dough in half, shape each into a ball and rest 15 minutes, covered, until it springs back slowly when poked.
7. Dust the counter with the semolina and stretch each ball into a thin 12-inch round. Transfer to parchment.
8. Spread half the herb sauce over each crust, leaving a thin border. Top each with half the mozzarella, half the roasted vegetables and half the feta, then brush the borders with the remaining 5 g of olive oil.
9. Slide the pizzas on their parchment onto the hot pans and bake 9–12 minutes, until the crust is deep golden, crisp underneath and about 200°F (93°C) in the center of the rim, and the cheese bubbles.
10. Sprinkle with the red pepper flakes, cool on a rack 3 minutes so the crust stays crisp, then cut each pizza into 6 slices.