Jim Lahey'S No Knead Pizza With Broccoli Rabe, Garlic, Ginger, And Thai Chilis Recipe

• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• 1/8 teaspoon freshly grated nutmeg
• Kosher salt
• 1 head (About 1 pound) broccoli rabe
• 1 recipe
• (see note)
• 4 medium cloves garlic, grated on medium holes of a box grater
• 1 (1-inch) knob ginger, grated on medium holes of a box grater
• 4 small green Thai chilis, finely minced
• 4 ounces grated sharp provolone cheese
• 1 pound buffalo mozzarella

1. Place a pizza stone on a rack about 8-inches from the broiler element and preheat oven to 550u0b0F. Heat butter and flour in a small saucepan over medium-high heat until melted and flour is pale golden blond. Slowly whisk in milk. Whisk in nutmeg and season to taste with salt. Bring to a boil whisking constantly, then set aside.
2. Bring a large pot of salted water to a rolling boil. Add broccoli rabe and cook until just tender, about 1 minute. Transfer to a bowl of cold water until chilled. Drain carefully and roughly chop into 3 to 4-inch segments.
3. Once stone is preheated, turn broiler on to high. Stretch one ball of pizza dough into a disk about 12-inches in diameter and slide onto lightly floured peel. Spread 1/4 of white sauce onto pie, leaving a 1-inch border all around. Sprinkle 1/4 of garlic, ginger, thai chilis, provolone, mozzarella, and broccoli rabe on top of pie. Sprinkle with a pinch of salt. Transfer to preheated baking stone and bake until top is charred and bubbly, about 3 1/2 minutes. Remove from oven and transfer to a cutting board. Serve immediately, then repeat with remaining pies.

butter, flour, milk, nutmeg, kosher salt, head, recipe, garlic, knob ginger, chilis, provolone cheese, mozzarella

Taken from www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-with-broccoli-rabe.html (may not work)