garlic bechamel

1. Melt butter in a saucepan over medium-low heat. Add garlic clove and cook until fragrant, about 30 seconds. Whisk in flour and cook, stirring, as mixture bubbles, 2- 3 minutes. Gradually add milk, whisking after each addition, until all of the milk has been added. Bring to a boil and reduce to a gentle simmer, whisking to prevent scorching. 
2. Season with 1/2 teaspoon salt and black pepper and cook, whisking often, until sauce is thick and has lost the raw flour taste, about 5 minutes. 
3. Remove from heat. Taste and add more salt or pepper if needed. Use warm, or transfer to a bowl and cover the surface with plastic wrap to prevent a skin from forming.

Sauce can be made 3 days in advance. Gently reheat in the microwave or on the stove to loosen.

white pizza

1. Place pizza steel or stone in the oven and preheat to 500°F. Let stone heat up for a full 45 minutes. Generously flour a pizza peel and set aside.
2. To make the pizza, place the dough ball on a floured surface. Flatten the middle of the dough ball into a large disk, leaving a thick one-inch lip. Pick up the disk, and holding the thick edge, use gravity to carefully stretch the dough into a 12-inch circle. Lay on pizza peel and jiggle the peel to make sure the dough isn’t sticking (add more flour if it is).
3. Spread pizza dough with enough garlic bechamel sauce to cover the surface, leaving a 1-inch border along the edge. Top with half the mozzarella and half the parmesan. Dollop with half the ricotta (about 8 spoonfuls). Slide pizza onto steel and bake for 5 minutes. Turn on the broiler and broil for 2- 4 minutes, or until cheese is melted and crust is blistered. 
4. While pizza bakes, make a simple arugula salad. Whisk together olive oil, vinegar and a pinch of salt in a large bowl. Add arugula and toss to coat. 
5. Remove pizza from oven and let cool slightly. Top with a handful of arugula salad then slice and serve with chile flakes. Repeat to make the second pizza.