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SOURDOUGH BROCCOLI PIZZA INSPIRED BY INSIDE OUT

Name: Sourdough Broccoli Pizza inspired by Inside Out
Cook time: 3600 s
Total time: 3600 s
Yield: 5 servings
Ingredients: For the Dough; 227 grams (100% hydration) sourdough starter*; 350 grams bread flour; 2 tbsp granulated sugar; 1/2 teaspoons dry active yeast; 180 grams ice water; 1 tbsp (+ more as needed) olive oil; 1 1/2 teaspoons kosher salt; For the White Sauce (Bechamel); 2 tbsp butter; 2 tbsp flour; 1 cup milk; 3/4 teaspoon white pepper; 1/2 teaspoon freshly grated nutmeg; 1 teaspoon kosher salt; For the Garlic Confit; whole head of garlic, peeled and separated; 1 cup olive oil (enough to cover the garlic); 1 teaspoon kosher salt; 1 teaspoon freshly ground pepper; 3 dried chilies; 1 bay leaf; For the Assembly (As Needed):; Olive oil; Garlic clove, crushed; Low moisture mozzarella cheese, shredded; Broccoli florets + stems, steamed; Broccoli rabe, sautéed; Parmesan cheese, grated

cook:

1 h

Picture for Sourdough Broccoli Pizza inspired by Inside Out

2,702,796 views This week we’ve challenged ourselves to recreate the infamous broccoli pizza from Inside Out.Little known fact, Pixar studios is located just down the block from San Francisco Bay Area’s very own Arizmendi Bakery and Pizzeria. Rumor has it, their vegetable-infested pizza was the inspiration behind the notorious pizza featured in the movie. In honor of this revelation, we’ve opted to use a freeze-dried San Francisco starter. Link to Arizmendi in San Francisco: http://www.arizmendi-bakery.org/

5 servings

original

metric

INGREDIENTS

For the Dough

227 grams (100% hydration) sourdough starter*

350 grams bread flour

2 tbsp granulated sugar

½ teaspoons dry active yeast

180 grams ice water

1 tbsp (+ more as needed) olive oil

1 ½ teaspoons kosher salt

For the White Sauce (Bechamel)

2 tbsp butter

2 tbsp flour

1 cup milk

¾ teaspoon white pepper

½ teaspoon freshly grated nutmeg

1 teaspoon kosher salt

For the Garlic Confit

whole head of garlic, peeled and separated

1 cup olive oil (enough to cover the garlic)

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

3 dried chilies

1 bay leaf

For the Assembly (As Needed):

Olive oil

Garlic clove, crushed

Low moisture mozzarella cheese, shredded

Broccoli florets + stems, steamed

Broccoli rabe, sautéed

Parmesan cheese, grated

DIRECTIONS

For the Dough

In a food processor, add the starter, flour, sugar, and yeast. Process until all ingredients are thoroughly combined.

227 grams (100% hydration) sourdough starter*

350 grams bread flour

2 tbsp granulated sugar

½ teaspoons dry active yeast

With the machine still running, add the water until a sticky dough has formed.

180 grams ice water

Let the dough rest, covered in the food processor, for 10 minutes to allow the gluten to rest.

Add olive oil and the salt. Process the dough until completely homogenous.

1 tbsp (+ more as needed) olive oil

1 ½ teaspoons kosher salt

On a lightly oiled work surface, shape the dough into a ball. Then, place the dough in an oiled container and cover with a lid or plastic wrap.

Refrigerate for 12-24 hours.

Remove the dough and cut into two even portions.

Shape each portion into a ball and allow to sit, covered, at room temperature for 1-2 hours before baking.

For the White Sauce (Bechamel)

Melt butter in a medium saucepan over medium/high heat.

2 tbsp butter

Add flour and whisk until no clumps remain.

2 tbsp flour

Slowly add the milk, only a few tablespoons at a time, and whisk to combine.

1 cup milk

Cook for an additional 5 minutes, until thickened.

Add white pepper, nutmeg, and salt.

¾ teaspoon white pepper

½ teaspoon freshly grated nutmeg

1 teaspoon kosher salt

Allow to cool and reserve in the refrigerator until ready to use.

For the Garlic Confit

Combine all ingredients in a small saucepan.

whole head of garlic, peeled and separated

1 cup olive oil (enough to cover the garlic)

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

3 dried chilies

1 bay leaf

Simmer over low heat for 30 minutes.

Allow cooling before removing garlic cloves and reserving the garlic-infused oil.

Store the garlic cloves in an airtight container in the refrigerator until ready to use. The reserved olive oil can be kept at room temperature.

For the Assembly (2 Pizzas):

Place a pizza stone or baking steel on the top rack of the oven. Preheat to 500°F. (Ideally, this should be done 1 hour before baking).

Gently, shape and stretch one dough ball into about a 14 inch round.

For one pizza, brush the crust with olive oil and crushed garlic clove. Add shredded mozzarella and steamed broccoli.

Olive oil

Garlic clove, crushed

Low moisture mozzarella cheese, shredded

Broccoli florets + stems, steamed

Bake directly on the pizza stone for 12-15 minutes, rotating the pizza periodically to achieve even browning.

Remove the pizza from the oven and allow to cool slightly before slicing and serving.

To make second pizza, shape the dough into another 14 inch round.

Brush the crust with the reserved garlic-infused oil and white sauce.

For the White Sauce (Bechamel)

Add the confited garlic cloves, crushing them lightly to reveal the soft interior.

For the Garlic Confit

Top with broccoli rabe and a generous coating of shredded mozzarella and parmesan cheese.

Broccoli rabe, sautéed

Low moisture mozzarella cheese, shredded

Parmesan cheese, grated

10.

Bake directly on the pizza stone for 12-15 minutes, rotating the pizza periodically.

11.

Allow cooling slightly before slicing and serving.

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