Prep pizza dough: Preheat oven to 500°F (or highest setting) with rack in lowest position. Lightly oil a medium bowl and place dough into it to stand at room temperature. Lightly oil a rimmed baking sheet.

Prep ingredients: Peel and finely chop 2 large cloves garlic. Thinly slice broccoli stems and coarsely chop florets. On a box grater, coarsely grate mozzarella and finely grate Parmesan. Coarsely chop olives.

Make tomato sauce: In a medium skillet, cook garlic in 1 tablespoon oil over medium heat until softened, about 1 minute. Add tomatoes and their juices to skillet along with ½ teaspoon sugar. Simmer until sauce is reduced to about ¾ cup of sauce, about 12 minutes. Season to taste with salt and pepper.

Cook broccoli:Meanwhile, in a second medium skillet, heat 1 tablespoon oil over medium-high. Add broccoli along with a pinch each salt and pepper. Cook until crisp tender, about 4 minutes. Transfer to a plate. Wipe out skillet and reserve for step 6.

Prep pizza: On a lightly floured surface, stretch or roll dough to ¾ size of the sheet (roughly 13” x 10”). If it resists and springs back, let rest for 5 minutes to allow for better stretching. Spoon tomato sauce on crust, leaving a ½-inch border. Top with broccoli, olives, mozzarella, and half of the Parmesan. Transfer sheet to bottom rack of oven.

Make chili oil: Bake until cheese is bubbling and bottom crust is browned, 12–18 minutes. Meanwhile in reserved medium skillet, heat 2 tablespoons oil with crushed red pepper over medium until just fragrant. Remove from heat; transfer to a small, heatproof bowl. Cut pizza into wedges. Garnish with remaining Parmesan and drizzle with as much chili oil as you’d like.