Melt butter in a saucepan over medium-low heat, adding the smashed garlic clove. Cook for about 30 seconds until fragrant.

Whisk in the flour, cooking for 2–3 minutes as the mixture bubbles to create a smooth roux.

Add milk gradually, whisking well after each addition. Bring to a gentle boil, reduce heat and whisk continuously. Season the sauce with salt and pepper. Cook until thickened, about 5 minutes. Remove from heat.

Preheat your oven to 500°F, placing a pizza steel or stone inside for 45 minutes. Flour a pizza peel generously and set it aside.

Flatten the dough ball on a floured surface, forming a large disk with a thick border. Stretch the dough into a 12-inch circle and place it on the pizza peel.

Spread the garlic béchamel on the dough, leaving a 1-inch border, and top with half of the mozzarella and parmesan.

Slide the pizza onto the hot steel and bake for 5 minutes; broil for 2–4 minutes until cheese is melted and kissed with color.

While the pizza bakes, whisk together olive oil, balsamic vinegar, and a pinch of salt in a bowl. Add arugula and toss to dress lightly.

Remove the pizza, let it cool slightly, top with the tossed arugula and spoonfuls of ricotta, slice, and serve with a dusting of red chile flakes.