White pizza with greens is a classic. For this weeknight version, we par-bake a prepared pizza dough, then top it with a mixture of cheeses. Be sure to bake yours until melted and bubbly, then finish it with roasted broccolini and lots of fresh herbs for a bright touch.
Position racks in the upper and lower thirds of the oven. Place a pizza stone or upside-down baking sheet on the lower rack and preheat to 500 ̊ F. Cover another upside-down baking sheet with parchment paper and brush with 2 tablespoons olive oil. Put the pizza dough on the oiled paper and turn to coat. Cover with another piece of parchment and set aside.
Mix the cheeses, red pepper flakes (if using) and salt and pepper to taste in a bowl. Combine the scallion greens and herbs in another bowl. Toss the broccolini and scallion whites on a baking sheet with the remaining 1 tablespoon olive oil and salt and pepper to taste. Roast on the upper oven rack, 15 minutes.
Uncover the dough; stretch into a 12-by-16-inch rectangle. Season with salt and pepper, then slide the dough (on the parchment) onto the hot stone or baking sheet. Bake until golden, 6 to 8 minutes.
Remove the parchment and crust from the oven. Top with the cheese mixture, then the roasted vegetables and herb mixture. Return to the oven and bake until the cheese melts, about 3 more minutes. Drizzle with olive oil.