The sourdough crust was the easy part.
1 c sourdough starter
2 c flour
1/3 c tepid water
1 teas yeast
1 teas spoon sugar
1 teas salt
3 teas olive oil
Add the sugar tot eh warm water and stir. Add the yeast and allow to bloom, about 5 minutes. Add the salt to the flour and then add the stater and 1 teas of olive oil, mix well. Once the yeast has bloomed add to the flour and mix. Dump mixture onto lightly floured board and knead for 5 minutes. Let the dough rest while you clean the bowl. Add the remaining olive oil to the bowl. Knead the dough again for 1 minute then place in bowl turning to cover the dough with the olive oil. Cover the bowl with a damp towel and place in a warm stop for 2 hours. I put mine in my oven set to proof.
Once the dough has reached double in volume, punch it down to deflate it the knead it for about 1 minute. Then using a rolling pin roll the dough to fit a rimmed baking sheet. Place the dough on the sheet and fold over ay edge the is over the pan to make a rim. Cover with a damp towel and let it rest while the over comes to temperature, 425*
The Bechamel Sauce
2 teas butter
2 teas flour
pinch of nutmeg
2 c milk
1/2 c Parmesan cheese
Melt the butter in a sauce pan. Warm the milk in the microwave until warm but not boiling. Add the flour to the melted butter and cook the flour about 5 minutes until it smells nutty. Add the nutmeg and begin to stir as you pour the milk into the flour mixture. Continue to stir for 5 minutes until the sauce begins to thicken. Remove from heat and add the cheese.
Assembling the pizza
8 oz mozzarella cheese grated
4 oz spinach
4 oz prosciutto
Extra Virgin Olive Oil for drizzling
Spread the bechamel over the risen crust. Sprinkle the spinach over the sauce then the mozzarella. I had a few broccoli florettes so I put them on them too. Place in 425* oven for 20 minutes.
After 20 minutes my cheese was brown, so I took it out.
I then added the arugula and prosciutto and drizzled some EVOO. I sliced and served.
When I started to write this I look at Brooklyn Pizza's website and I found that the Brooklyn Pizza is made with a pomodorro sauce rather than a bechamel. So it look like I have to try this again.