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SOURDOUGH BROCCOLI PIZZA INSPIRED BY INSIDE OUT

cook:

1 h

Picture for Sourdough Broccoli Pizza inspired by Inside Out

2,694,991 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

US

original

metric

INGREDIENTS

For the Dough

For the Dough

(100% hydration) sourdough starter*

227 grams (100% hydration) sourdough starter*

bread flour

350 grams bread flour

granulated sugar

2 tbsp granulated sugar

dry active yeast

½ teaspoons dry active yeast

ice water

180 grams ice water

(+ more as needed) olive oil

1 tbsp (+ more as needed) olive oil

kosher salt

1 ½ teaspoons kosher salt

For the White Sauce (Bechamel)

For the White Sauce (Bechamel)

butter

2 tbsp butter

flour

2 tbsp flour

milk

1 cup milk

white pepper

¾ teaspoon white pepper

freshly grated nutmeg

½ teaspoon freshly grated nutmeg

kosher salt

1 teaspoon kosher salt

For the Garlic Confit

For the Garlic Confit

head of garlic, peeled and separated

whole head of garlic, peeled and separated

olive oil (enough to cover the garlic)

1 cup olive oil (enough to cover the garlic)

kosher salt

1 teaspoon kosher salt

freshly ground pepper

1 teaspoon freshly ground pepper

dried chilies

3 dried chilies

bay leaf

1 bay leaf

For the Assembly (As Needed):

Olive oil

Olive oil

Garlic clove, crushed

Garlic clove, crushed

Low moisture mozzarella cheese, shredded

Low moisture mozzarella cheese, shredded

Broccoli florets + stems, steamed

Broccoli florets + stems, steamed

Broccoli rabe, sautéed

Broccoli rabe, sautéed

Parmesan cheese, grated

Parmesan cheese, grated

DIRECTIONS

1.

For the Dough

1.

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

(100% hydration) sourdough starter*

227 grams (100% hydration) sourdough starter*

bread flour

350 grams bread flour

granulated sugar

2 tbsp granulated sugar

dry active yeast

½ teaspoons dry active yeast

2.

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

ice water

180 grams ice water

3.

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

4.

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

(+ more as needed) olive oil

1 tbsp (+ more as needed) olive oil

kosher salt

1 ½ teaspoons kosher salt

5.

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.

6.

Refrigerate for 12-24 hours.

7.

Remove the dough and cut into two even portions.

8.

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

9.

For the White Sauce (Bechamel)

1.

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

butter

2 tbsp butter

2.

Add flour and whisk until no clumps remain.

flour

2 tbsp flour

3.

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

milk

1 cup milk

4.

Cook for an additional 5 minutes, until thickened.

5.

Add white pepper, nutmeg, and salt.

white pepper

¾ teaspoon white pepper

freshly grated nutmeg

½ teaspoon freshly grated nutmeg

kosher salt

1 teaspoon kosher salt

6.

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

7.

For the Garlic Confit

1.

Combine all ingredients in a small saucepan.

head of garlic, peeled and separated

whole head of garlic, peeled and separated

olive oil (enough to cover the garlic)

1 cup olive oil (enough to cover the garlic)

kosher salt

1 teaspoon kosher salt

freshly ground pepper

1 teaspoon freshly ground pepper

dried chilies

3 dried chilies

bay leaf

1 bay leaf

2.

Simmer over low heat for 30 minutes.

3.

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

4.

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.

5.

For the Assembly (2 Pizzas):

1.

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).

2.

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

3.

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

Olive oil

Olive oil

Garlic clove, crushed

Garlic clove, crushed

Low moisture mozzarella cheese, shredded

Low moisture mozzarella cheese, shredded

Broccoli florets + stems, steamed

Broccoli florets + stems, steamed

4.

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

5.

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

6.

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

7.

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

For the White Sauce (Bechamel)

For the White Sauce (Bechamel)

8.

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

For the Garlic Confit

For the Garlic Confit

9.

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

Broccoli rabe, sautéed

Broccoli rabe, sautéed

Low moisture mozzarella cheese, shredded

Low moisture mozzarella cheese, shredded

Parmesan cheese, grated

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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