Ingredients

4 tablespoons salted butter

1 clove garlic

¼ cup all-purpose flour

2 cups whole milk

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 pound artisan pizza dough

1 cup shredded mozzarella

½ cup shredded parmesan

½ cup ricotta

2 tablespoons olive oil

1 tablespoon balsamic vinegar

2 cups arugula

¼ teaspoon red chile flakes

Instructions

Step 1: Melt the butter in a saucepan over medium-low heat. Add the smashed garlic clove and cook for about 30 seconds until fragrant.

Step 2: Whisk in the flour and cook the mixture, stirring constantly, for 2-3 minutes until it forms a smooth roux and bubbles gently.

Step 3: Gradually add the milk, whisking well after each addition. Bring the sauce to a gentle boil, then reduce heat and whisk continuously.

Step 4: Season the sauce with kosher salt and black pepper. Continue cooking until the sauce thickens, about 5 minutes, then remove from heat.

Step 5: Preheat your oven to 500°F (260°C) and place a pizza steel or stone inside to heat for 45 minutes.

Step 6: Generously flour a pizza peel and set it aside.

Step 7: On a floured surface, flatten the dough ball into a large disk with a thick border. Stretch the dough into a 12-inch circle and place it on the pizza peel.

Step 8: Spread the garlic béchamel sauce evenly on the dough, leaving a 1-inch border. Sprinkle half of the mozzarella and parmesan evenly over the sauce.

Step 9: Slide the pizza onto the heated steel or stone. Bake for 5 minutes, then broil for an additional 2-4 minutes until the cheese is melted and starting to brown.

Step 10: While the pizza bakes, whisk together olive oil, balsamic vinegar, and a pinch of salt in a bowl. Toss with the arugula.

Step 11: Remove the pizza from the oven and let it cool slightly. Top with the dressed arugula salad, slice, and sprinkle with red chile flakes before serving.

Step 12: Repeat the process to make the second pizza.

Tips & Variations

Use fresh garlic for the béchamel to ensure a bright and aromatic sauce.

Swap out arugula for baby spinach or watercress for a different leafy flavor.

For extra heat, add a pinch of crushed red pepper flakes directly onto the pizza before baking.

Try adding caramelized onions or sautéed mushrooms for more depth and texture.

FAQs

Can I make the white sauce ahead of time?

Yes, you can prepare the garlic béchamel sauce a day in advance. Store it covered in the refrigerator and gently reheat while stirring before assembling the pizza.

What if I don’t have a pizza stone or steel?

You can bake the pizza on a preheated baking sheet, although a stone or steel helps achieve a crisper crust. Make sure to preheat the sheet well to simulate the effect.