Sourdough Broccoli Pizza

**Dough**

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.

**Bechamel**

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**

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.