I cook at home, my oven is 550. I love broccoli and cauliflower roasted in olive oil with garlic. It is delicious hot, cold, reheated, etc. But it is always browned a bit, and the darker it is the better it tastes.
When I make a pizza, if I have roasted veggies in the fridge, I chop them a put them right on the pie. Sometimes below and sometimes on top of the pizza. I bake for 3 minutes, and then broil on high for 3 minutes. The pizza comes out fantastic and nothing is burned. And when you bite into some of that broccoli your body just wants to do a snoopy happy dance.
It does not look like a pizzeria broccoli pie where they load up the bright green tasteless broccoli on the pie.