Preheat oven to 500°F.

On a 12-inch nonstick pizza pan, stretch out dough and form pizza crust. Drizzle olive oil on crust and spread it with a pastry brush over the dough to the edges.

Sprinkle crust with grated Parmingiano-Reggiano.

In a small covered saucepan, bring 2 inches of water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook, covered, 3 to 5 minutes. Drain broccoli and set on cutting board. Chopped broccoli florets into small pieces.

Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper.

Brown chicken until lightly golden all over, 3 to 5 minutes.

Chopped sauteed chicken and garlic on a cutting board into small pieces.

To assemble pizza dot crust with broccolimand chicken. Dot crust with spoonfuls of ricotta, spreading gently with back of spoon. Add sliced sun-dried tomatoes,scattering around pizza to edges. Complete assembly with a thin layer of shredded mozzarella.

Place pizza in oven on middle rack and lower heat to 450°F.

Baked 12 minutes, until cheese is deepmgolden in color and crust is brown and crisp at the edges.

Remove from oven and let stand 5 minutes. Top with lots of torn or shredded basil.

Cut pizza into 8 slices using pizza wheel and serve.