In a heavy skillet heat 2 tbsp of oil until hot but not smoking and in it saute the broccoli, stirring, until just bright green and coated well with the oil. Add 1/4 cup water, cook the broccoli, covered, for 3 minutes and let it stand, uncovered, off the heat. In a bowl, whisk together the ricotta and egg. Add minced garlic, 1/3 cup of Parmesan and salt and whisk into ricotta mixture. Sprinkle 14 inch pizza pan or baking sheet with cornmeal. Roll out the dough on lightly floured surface to fit the pan. spread the cheese mixture over it. Place the broccoli on top, spreading evenly and sprinkle with the remaining 1/3 cup of Parmesan. Add salt and pepper to taste and drizzle with remaining 2 tbsp of oil. Bake at 500 for 10 to 15 minutes or until the crust is golden brown.