Broccoli Garlic-Pizza Recipe

1 Recipe Pizza Dough
1/2 Head Garlic
2.5 Lbs Low-Moisture Part-Skim Mozzarella Cheese
3 Cups Broccoli florets, quickly blanched in boiling water, then shocked in ice water, then dried.
4 Cloves Garlic
Extra Virgin Olive Oil
1 to 2 Teaspoons Kosher Salt

Place the oven rack as close to the bottom as possible. Place the baking steel on the rack and preheat to 550°F for at least an hour.

Take the cloves from 1/2 head of garlic and peel them. Remove the hard ends, any green interior parts and any discolored parts.
Grind in a mortar and pestle along with a 1/2 teaspoon of salt until completely liquefied (you may need to add a little more salt to do this).
Add approximately 1/2 cup of olive oil, mix and taste
If it's too salty, add more oil, if it's not salty enough, adjust to taste
Pour into a small covered jar and refrigerate until needed

Generously sprinkle corn meal on a Pizza Peel, stretch dough and place on peel
Lay down a layer of Mozzarella
Distribute small Broccoli florets across the surface
Sprinkle drops of the garlic-oil all over the top
Lightly grate fresh Parmigian cheese over the top
Bake until the crust is light brown and the cheese has just started to brown. This shouldn't be cooked as much as a pizza with tomato sauce because the garlic is delicate and will easily burn and become bitter.