In a saucepan over medium-low heat, melt 2 tablespoons of salted butter and add 1 smashed garlic clove for about 30 seconds until fragrant. Whisk in ¼ cup of all-purpose flour, cooking for 2-3 minutes until bubbly. Slowly add 2 cups of whole milk, whisking continuously to avoid lumps. Bring to a gentle boil, then reduce heat and simmer for 5 minutes until thickened. Season with ½ teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper, then remove from heat.

While the white sauce cools, preheat your oven to 500°F (260°C) for optimal pizza baking. If you have a pizza stone or steel, place it on the middle rack and allow it to heat for at least 45 minutes. On a floured surface, take 1 pound of artisan pizza dough and stretch it into a 12-inch circle.

Spread the creamy garlic béchamel generously over the prepared dough, leaving a 1-inch border around the edges. Start by sprinkling half of your 1 cup of shredded mozzarella and ½ cup of shredded parmesan cheese evenly across the top. To finish, dollop half of the ½ cup of ricotta around the pizza.

With utmost care, slide the assembled pizza onto the hot pizza stone. Bake for 5 minutes, and then optionally broil for an additional 2-4 minutes until the cheese is bubbly and the crust is blistered.

While your pizza is baking, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and a pinch of salt in a bowl. Toss with 2 cups of fresh arugula to create a salad. Top the pizza with the salad, slice, and sprinkle with optional red chile flakes.