1 pound pizza dough, defrosted in the refrigerator if frozen (see the recipe notes on page 42)
2 tablespoons olive oil
1 small yellow onion, peeled and thinly sliced crosswise
1 cup Italian tomato pasta sauce
2 large cloves garlic, peeled and minced
2 cups small broccoli florets, cooked
½ cup (2 ounces) sun-dried tomatoes in oil, blotted on paper towels and thinly sliced
⅓ cup (2 ounces) pitted oil-cured olives, chopped
1½ teaspoons dried oregano, crushed
Pinch of red pepper flakes, crushed (optional)
2 cups (½ pound) shredded low-moisture mozzarella
1 (6.5-ounce) jar marinated and quartered artichoke hearts, drained and blotted on paper towels
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons julienned fresh basil leaves
Preheat your oven to 500°F. Heat a 10-inch cast iron skillet over medium-high heat until hot but not smoking, 3 ½ to 4 minutes. Add 1 tablespoon of the oil and the onions and sauté about 3 minutes; remove with a slotted spoon to a bowl. Wipe out the skillet and brush the bottom and sides with oil.
Work the dough into a disc about 12 inches in diameter. Lay it in the skillet and gently push it up the sides. If the dough extends over the edges, trim it even with the pan.
Ladle on the sauce, spreading it with a spatula to within ½ inch of the edges; add the garlic, onion, broccoli, sun-dried tomatoes, and olives followed by the oregano, pepper flakes, and finally the mozzarella. Bake for 15 minutes; then add the artichoke hearts, sprinkle on the Parmigiano-Reggiano, adjust the heat down to 400°F, and cook until the cheese is bubbling and golden brown, 8 to 10 minutes.