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/
Yield: 2 small pizzas, serves 4-6
Ingredients
Dough Ingredients:
227 grams (100% hydration) sourdough starter*
350 grams bread flour
2 Tablespoons granulated sugar
½ teaspoons dry active yeast
180 grams ice water
1 Tablespoon (+ more as needed) olive oil
1 ½ teaspoons kosher salt
Recipe Adapted from: America’s Test Kitchen.
Link: https://www.americastestkitchen.com/recipes/6316-thin-crust-pizza
*if you’d like to use the same starter we did: https://www.amazon.com/gp/product/B07WCCQ9Y3/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
White Sauce (Bechamel) Ingredients:
2 Tablespoons butter
2 Tablespoons flour
1 cup milk
¾ teaspoon white pepper
½ teaspoon freshly grated nutmeg
1 teaspoon kosher salt
Garlic Confit Ingredients:
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
Assembly Ingredients (As Needed):
Olive oil
Garlic clove, crushed
Low moisture mozzarella cheese, shredded
Broccoli florets + stems, steamed
White sauce
Garlic confit
Broccoli rabe, sauteed
Parmesan cheese, grated
Method
Dough Method:
In a food processor, add the starter, flour, sugar, and yeast. Process until all ingredients are thoroughly combined.
With the machine still running, add the water until a sticky dough has formed.
Let the dough rest, covered in the food processor, for 10 minutes to allow the gluten to rest.
Add 1 Tablespoon of olive and the salt. Process the dough until completely homogenous.
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.
White Sauce (Bechamel) Method:
Melt butter in a medium saucepan over medium/high heat.
Add flour and whisk until no clumps remain.
Slowly add the milk, only a few tablespoons at a time, and whisk to combine.
Cook for an additional 5 minutes, until thickened.
Add white pepper, nutmeg, and salt.
Allow to cool and reserve in the refrigerator until ready to use.
Garlic Confit Method:
Combine all ingredients in a small saucepan.
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.
Assembly Method (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.
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.
For the second pizza, shape the dough into another 14 inch round.
Brush the crust with the reserved garlic-infused oil and white sauce.
Add the confited garlic cloves, crushing them lightly to reveal the soft interior.
Top with broccoli rabe and a generous coating of shredded mozzarella and parmesan cheese.
Bake directly on the pizza stone for 12-15 minutes, rotating the pizza periodically.
Allow cooling slightly before slicing and serving.