Preheat the oven to 450 or as high as 500 if you oven goes that high. Ideally, place a pizza stone in the oven as it heats up for about 20 minutes.

Heat a skillet over medium heat. Add the onions to the dry pan and sauté lightly until they start to stick and gain a bit of color. Reduce the heat and add a splash of water to deglaze any of the brown bits that have stuck to the pan. Continue to cook until tender and golden. Once they are mostly golden, swirl in the olive oil. Toss in the broccoli and sauté just for a minute.

Meanwhile, mince the sun-dried tomatoes and toss with the tomato sauce.

Roll out or toss the dough until it is flat, round & pizza-like.

Get the ingredients ready, then pull out the pizza stone and work quickly:

Lay down the dough on pizza stone or on a baking sheet lined with parchment paper.

Spoon the sun-dried tomato sauce over the dough, distributing and spreading it evenly.
Sprinkle on the broccoli & onions. Add the pine nuts +/or cheese as desired.

Bake for about 8-12 minutes until the crust is lightly golden when you lift it up and peek below it.