Ingredients

• 3 garlic cloves, crushed

• 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling

• 1/4 cup all-purpose flour, plus more for dusting

• 1 1/2 cups whole milk

• 1/4 cup freshly grated Parmigiano-Reggiano cheese

• Heavy Cream, 16 fl. oz. 473ml

• 2 tablespoons fresh lemon juice

• Cauliflower, small handful chopped

• Kosher salt

• Pepper

• Cornmeal, for dusting

• 1 pound pizza dough

• 4 slices thick-cut bacon (5 ounces)

• 4 sea scallops (5 ounces), sliced crosswise 1/4 inch thick

• 1 cup baby arugula

Directions

1. Preheat the oven to 475°. In a medium saucepan, cook the garlic in 1/4 cup of the olive oil over moderately low heat until it starts to sizzle, about 3 minutes. Whisk in the 1/4 cup of flour until smooth and cook, whisking, until light golden, about 3 minutes. Slowly whisk in the milk and cook, whisking, until the béchamel is smooth and thickened, 2 to 3 minutes. Whisk in the cheese. Stir in 1 tablespoon of the lemon juice and season with salt and pepper. Transfer the béchamel to a small bowl. Discard the garlic.

2. Lightly dust a baking sheet with cornmeal. On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough into a 12-inch round. Transfer to the prepared sheet. Brush the remaining 2 tablespoons of olive oil all over the dough and spread the béchamel evenly on top, leaving a 1-inch border around the edge. Bake on the bottom rack of the oven for about 18 minutes, until the dough is almost cooked through.

3. Meanwhile, in a nonstick medium skillet, cook the bacon over moderate heat, turning, until golden and crisp, 7 to 8 minutes. Transfer to paper towels to drain. Chop the bacon.

4. Top the pizza with the scallops and drizzle with olive oil. Bake for about 3 minutes, until the béchamel is golden and bubbling and the scallops are just opaque.

5. In a small bowl, toss the arugula with the remaining 1 tablespoon of lemon juice. Top the pizza with the bacon and arugula and serve hot.

We're Pizzello, and we're here to be your trusted lifestyle partner on the patio. Pizzello wasn't officially established until 2016, when we decided to take our 20 years of experience building restaurant-grade pizza ovens for the most demanding pizza connoisseurs to the backyards of all pizza lovers. The best pizza doesn't have to come from a fancy pizzeria. Join us and discover the world of artisan pizza!

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