Preheat oven and baking tile to 500 degrees F.
Split dough into 2 pieces, 1 slightly larger than the other, and roll out into 2 rounds about 12-inches in diameter, again 1 slightly larger than the other. Coat the paddle with the sea salt. Place the larger dough round on the paddle spread with coarse sea salt
In a 12 to 14-inch saute pan, heat 2 tablespoons olive oil over medium high heat. Add the broccoli and cook until softened and light brown, stirring constantly, about 10 to 12 minutes. Allow to cool. Season with several gratings of fresh nutmeg and salt and pepper.
Smear the large dough round with 2 tablespoons extra-virgin olive oil
. Spread ricotta
over the dough and smear within 1-inch of the edge all around. Place the broccoli pieces on top of the ricotta, and drizzle
with the remaining olive oil and breadcrumbs
. Place the second dough round on top and press down on the edges to seal. Poke holes in the top layer. Drizzle lightly with water and some oil and bake until golden brown, 20 to 25 minutes. Let rest 5 minutes before serving.