Made this twice in the last week: it needs some refinement, but here’s a starting point.
It’s pretty hardware-intensive, but nothing unusual. You need a heavy skillet, as in cast-iron heavy. A food processor helps, but is not required.
Shred a cup or two of mozzarella. Drain well, then roughly chop a 28 oz can of whole tomatoes. If you pulse them in the food processor, toss in a clove or two of garlic, a generous amount of basil and oregano, and a few red pepper flakes.
Prepare your other fillings (broccoli, spinach, pepperoni, sausage, etc.).
Preheat the oven to 450.
Take 1/2 pound of pizza dough and make a large round, big enough to fill the pan, right up the sides.
Lay the mozzarella in the bottom, and then add the tomatoes (yes, uncooked: they’ll cook just fine where they’re going).
Add the other fillings, and top with a generous amount of parmesan, then bake until browned: about 40 minutes ought to do it. Let it stand for a few minutes before cutting.
If you have dough in the fridge, this all goes together very quickly, and the long baking time gives you time to make a salad.