For the pizza dough, combine all the pizza dough ingredients in a large bowl and mix to form a soft dough. Turn dough onto a lightly floured surface and knead for 10 minutes or until elastic. When you press the top of the dough it should bounce back and leave no indentation (you can also do this in a mixer, using a dough hook for 5 minutes). Place the dough in a lightly oiled bowl, cover with wrap and tea towel and place in warm spot for 30 minutes until it has grown (doesn’t have to double, but at least 1/3 bigger than when you started (see tip).
Meanwhile, preheat oven to 220°C fan forced. Arrange Broccolini® and Fioretto® in a large roasting pan. Drizzle with 2 tablespoons of oil and sprinkle with zaatar. Turn to coat. Roast for 10 minutes until golden and tender. Scatter tomatoes in another roasting pan. Drizzle with 1 tablespoon oil, sprinkle with sugar, oregano and season. Roast under the vegetables for 5-8 minutes until just collapsed.
Turn the pizza dough onto a lightly floured surface, knead a few times to expel all the air.Cut dough in half. Place dough in the centre of two well-oiled 30cm round pizza trays. Use your fingertips to press the dough out to evenly cover trays. Brush with remaining oil. Cover loosely with wrap and stand for 10 minutes.
Spoon the tomatoes and pan juices over the pizza bases, squashing with a fork and spreading to the edges. Cook for 8-10 minutes until the edges are light golden. Remove from the oven and top each pizza with roasted Broccolini®, Fioretto®, olives and mozzarella. Cook for a further 7-10 minutes until dough is golden. Sprinkle with parsley and parmesan. Cut into wedges and serve.
TipTip: This pizza dough does not need to double in size, but it is important to make sure you knead it enough (10 minutes) to develop the gluten.
TipTip: Cook pizzas towards the top of the oven. If you’re cooking 2 at a time switch them around a few times.