Jim Lahey's No Knead Pizza with Broccoli Rabe, Garlic, Ginger, and Thai Chilis

Ingredients

• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• 1/8 teaspoon freshly grated nutmeg
• Kosher salt
• 1 head broccoli rabe
• 1 recipe No Knead Pizza Dough
• 4 medium cloves garlic, grated on medium holes of a box grater
• 1 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

Directions

1. Set a pizza stone on an oven rack about 8-inches below the broiler, then heat the oven to 550 degrees F. In a small saucepan over medium-high heat, cook the butter and flour together until the butter has melted and the flour turns a light golden blond. Pour in the milk gradually, whisking as you go. Add the nutmeg, season with salt to taste, and bring the mixture to a boil while whisking the whole time. Take it off the heat and set it aside.
2. Bring a large pot of salted water to a vigorous boil. Add the broccoli rabe and cook it just until tender, about 1 minute. Move it into a bowl of cold water until it is fully chilled, then drain it thoroughly and chop it roughly into 3 to 4-inch pieces.
3. After the stone is hot, switch the broiler to high. Pull one ball of pizza dough into a round about 12-inches across, then move it to a lightly floured peel. Spoon 1/4 of the white sauce over the dough, keeping a 1-inch edge uncovered. Scatter 1/4 of the garlic, ginger, thai chilis, provolone, mozzarella, and broccoli rabe over the pizza, then add a pinch of salt. Slide the pizza onto the hot stone and bake until the top is bubbling and charred in spots, about 3 1/2 minutes. Take it out of the oven, move it to a cutting board, and serve right away, then make the remaining pies the same way.