On a lightly floured surface, roll the pizza dough to desired thickness and shape. Leave edges thicker than the middle. Cover dough with towel; let rest for 15 minutes.
Place pizza stone in oven lower rack. Heat oven to 500 degrees for 1 hour.
Brush edges with olive oil. Season dough with sea salt. Spread ½ cup marinara sauce over dough leaving 1” border. Arrange broccoli florets, garlic and tomatoes over sauce.
Transfer pizza to stone. Bake until golden brown, about 10-12 minutes. Remove pizza with paddle or large spatula. Top with spoonfuls of burrata; drizzle with olive oil.
Recipe courtesy of Chef Camille Renk of Camille’s Kitchen.
Cooking decreases the glucoraphanin content of Beneforte broccoli as it does for all broccoli. The best way to get the health benefits from any broccoli is to eat it raw or lightly steamed.