Preheat oven to 400 degrees F.

Toss broccoli with 1 tablespoon olive oil and a pinch of salt and pepper. Place in a single layer on a baking sheet and bake for 10-15 minutes, until roasted and slightly crispy.

Remove the broccoli from the oven. Place 3/4 cup of the broccoli, basil, parmesan cheese, pinch of salt and pepper in the base of a food processor. Pulse until crumbled together.

While the processor is running, drizzle in the remaining 3 tablespoons olive oil. Process until smooth, scraping down the sides of the bowl as needed. Set aside.

Lightly sprinkle a work station and pizza stone with flour. Use a rolling pin and/or your hands to stretch the dough into a 12-inch circle. Place the dough on the stone. If using a baking sheet, lightly spray the sheet with cooking spray before placing the dough on.

Spread the broccoli pesto over the dough, leaving a border for the crust.

Scatter the fontina cheese, remaining roasted broccoli and bell pepper strips over the pizza.

Bake for 10-12 minutes until golden brown and cheese is bubbly.

Slice, garnish with red pepper flakes, if desired and serve.