• Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the top third or place the steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.

To blanch the broccoli

• Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice water and place it near the stove. Carefully add the broccoli florets to the boiling water and cook for 2 to 3 minutes, then immediately drain and transfer them to the ice water. This will lock in their bright green color.
• Wait a few minutes, then drain the broccoli and pat it dry with paper towels.

To make the sauce

• In a medium bowl, stir together the ricotta, cream, garlic, salt, and half of the lemon zest. Taste and add a little more salt if desired.

To assemble and bake the pizza

• Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
• Prick the dough all over with a fork and brush the edges with a little oil. Spread the sauce across the dough, leaving a ½-inch border all around, then top with the peppers and broccoli. Finally, add the diced mozzarella and cheddar.
• Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.
• Take the pizza out of the oven and top with the rest of the lemon zest, a sprinkle of salt, and a pinch or two of dried red chile flakes (if using). Let it rest for 3 to 5 minutes, then cut it into slices.
• Serve the broccoli pizza with extra dried red chile flakes and hot honey, if desired.