Parmesan Cream White Pizza with Bloomsdale Spinach, Kale, Pecorino, and Garlic Confit

Adapted by StarChefs.com
May 2014
Yield: TK pizzas

INGREDIENTS:

Pizza Dough
1 kilogram bread flour, plus additional as needed
720 grams 58°F filtered water
25 grams salt
5 grams instant dry yeast
olive oil
Garlic Confit
1 cup garlic cloves
2 cups olive oil
Parmesan Cream
2 ounces unsalted butter
1 ounce all-purpose flour
2 cups non-fat milk
3 cups whole milk
4 ounces shredded mozzarella
2 ounces Parmesan
To Assemble and Serve
flour
1 ounce grated Pecorino Romano
2 tablespoons chopped parsley
2 tablespoons thinly sliced scallions
1 cups roughly chopped Bloomsdale spinach
2 cups roughly chopped purple kale
extra virgin olive oil
Grated Parmigiano-Reggiano
black pepper
sea salt

METHOD:

For the Pizza Dough

In a stand mixer fitted with a dough hook, combine flour, water, salt, and yeast and mix on low speed until dough begins to pull away from the sides of the bowl. Turn mixer off, cover, and rest dough 20 minutes. Mix dough on medium-high for 3 minutes, until shiny and elastic. Transfer dough to oiled bowl, cover, and proof at room temperature 1 hour. Turn proofed dough out onto floured surface, punch out air, and fold in thirds like a letter. Return to bowl, cover, and refrigerate overnight.

Scale dough to 300-gram portions and form each into a tight boule, pressing out the air. Seal each boule inside a lightly oiled quart container, proof at room temperature 1 hour, and refrigerate 10 to 12 hours. Remove dough from refrigerator about 1 hour before needed, crack lids to de-gas, and proof until dough reaches the top of the containers.

For the Garlic Confit

In a medium saucepan on low flame, combine garlic and olive oil. Cook garlic until soft, about 30 minutes. The oil should never come to a boil. Strain oil through a fine mesh strainer, reserving the oil and transferring garlic to a food processor. Process garlic until smooth, spread onto a parchment-lined sheet tray, and cool.

For the Parmesan Cream

In a medium saucepot over medium heat, add butter and flour and cook three minutes, stirring with a rubber spatula. Slowly stream in nonfat milk, whisking constantly. Continue to whisk and turn up heat to medium-high; the mixture should begin to thicken. Stream in whole milk and continue to whisk; bring to a boil. When boiling, remove from heat and whisk in mozzarella and Parmesan cheese. Strain and cool.

To Assemble and Serve

Heat deck oven to 500°F to 525°F. Place pizza stone in oven 1 hour before baking. Turn Pizza Dough out onto lightly floured surface, punch down the center with both fists, without disturbing the edges. Lift up dough on top of fists and gently stretch from the center outward, until the pizza reaches 13 inches in diameter, avoiding handling the outer edge. Rest each shaped pizza 5 to 10 minutes at room temperature.

Top Pizza Dough with 2 ounces Parmesan Cream and 1 tablespoon Garlic Confit. Layer Pecorino Romano over the bottom on the pizza and top with parsley and green onions. Place spinach and kale on top. Drizzle pizza with 1 tablespoon olive oil, place in oven, and bake 10 minutes. Remove from oven, cut immediately, and finish with Parmigiano-Reggiano, olive oil, pepper, and sea salt.