• Preheat oven to 450 degrees. Very lightly brush a 10-inch cast iron skillet with olive oil.

Prepare Sauce:

• Transfer tomatoes to a small bowl, discarding liquid. Using your hands, crush the tomatoes, leaving some small to medium-sized chunks.
• Heat 2 teaspoons olive oil in a medium skillet over medium heat.
• Add garlic, salt, and crushed red pepper flakes to pan, then saute until fragrant (about 30 seconds).
• Stir tomatoes into skillet, then bring to a simmer and cook until thick (about 5 to 10 minutes).
• Remove sauce from heat and season to taste with salt and pepper. Set aside.

Prepare Broccoli:

• While sauce is cooking, place broccoli in a microwave safe dish with a lid.
• Add 1 tablespoon water to dish, cover, and microwave for about 2.5 minutes, or until broccoli is just tender (do not overcook).
• Sprinkle broccoli with salt to taste, then set aside.

Assemble pizza:

• Mix together mozzarella, cheddar, and romano cheeses. Set aside.
• Press dough into bottom and up the sides of the skillet.

  (Tip: if your dough is not cooperating, let it rest for a few minutes. Then stretch it some more, then let it relax again. Repeat this process until the dough covers the pan evenly).
• Cover the dough with half the cheese.
• Top cheese with the spinach and then the broccoli. Sprinkle the remaining cheese over the broccoli.
• Dollop the sauce over the cheese (don't worry if it doesn't cover the whole pie).
• Sprinkle feta cheese over top.
• Bake until the crust is browned, about 25 to 30 minutes.
• Remove pizza from oven, then let sit for 5 minutes.
• Cut pizza into wedges and serve. Enjoy!