Combine flour, polenta, yeast in a bowl. Add oil.
Gradually add water while stirring. When a ball forms, knead with clean hands for a few mins.
Leave in bowl and cover with damp towel. Leave to rise for a few hours at room temp.
Blanch broccoli florets in boiled water for 2 mins. Drain. Place all ingredients (excluding 20x extra baby toms) in a blender and pulse until lumpy texture.