Combine 250ml water, 1/4 teaspoon yeast and salt in a mix master bowl fitted with a dough hook. Stir until yeast has dissolved. Mix on low speed and slowly add flour until dough is smooth, add a little more water if needed

Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 3 hours or until dough has doubled in size.

Turn dough out on a floured surface and knock back (punch) the dough to remove excess air

Add 1/2 cup polenta and remaining yeast and knead until smooth, add a little more water if needed. Leave to rest again for 30 minutes

Cut broccoli into florets, reserving stalks. Using a vegetable peeler, peel the outer layer of the stalk

Cook broccoli florets and stalks in a large saucepan salted boiling water. Remove florets after 1-2 minutes or until bright green, and place into a bowl of ice water. Cook stalks for a further 1-2 minutes, add to ice water

Heat oil in a large frying pan and saute half the broccoli florets with garlic for 2 minutes. Transfer broccoli mixture to a food processor. Process until mixture is pureed

Cut remaining florets into smaller pieces. Using a vegetable peeler, peel stalks into thin slices. Set aside between wet paper towel

Turn FUNCTION dial to PIZZA setting. Turn TIME dial to 15 minutes. Turn TEMPERATURE dial to 210°C CONVECTION. Press the START button

Divide dough into two balls. Roll out one piece of pizza dough to form a 30cm disc. Dust a pizza tray half of the remaining polenta. Place dough on top. Prick base with a fork or pizza docker

Spread with 1/4 cup broccoli pesto and arrange with half broccoli florets

When preheating has completed, place pizza into the oven for 15 minutes. Remove from oven

Roll up broccoli slices. Top cooked pizza with broccoli slices, lardo and pecorino cheese. Cut into wedges and serve immediately

Repeat with remaining dough and toppings