Scallop-and-Bacon Pizza

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
• 2 tablespoons fresh lemon juice
• 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

Instructions

1. Preheat the oven to 475.
2. 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.
3. Whisk in the 1/4 cup of flour until smooth and cook, whisking, until light golden, about 3 minutes.
4. Slowly whisk in the milk and cook, whisking, until the bechamel is smooth and thickened, 2 to 3 minutes.
5. Whisk in the cheese.
6. Stir in 1 tablespoon of the lemon juice and season with salt and pepper.
7. Transfer the bechamel to a small bowl.
8. Discard the garlic.
9. Lightly dust a baking sheet with cornmeal.
10. On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough into a 12-inch round.
11. Transfer to the prepared sheet.
12. Brush the remaining 2 tablespoons of olive oil all over the dough and spread the bechamel evenly on top, leaving a 1-inch border around the edge.
13. Bake on the bottom rack of the oven for about 18 minutes, until the dough is almost cooked through.
14. Meanwhile, in a nonstick medium skillet, cook the bacon over moderate heat, turning, until golden and crisp, 7 to 8 minutes.
15. Transfer to paper towels to drain.
16. Chop the bacon.
17. Top the pizza with the scallops and drizzle with olive oil.
18. Bake for about 3 minutes, until the bechamel is golden and bubbling and the scallops are just opaque.
19. In a small bowl, toss the arugula with the remaining 1 tablespoon of lemon juice.
20. Top the pizza with the bacon and arugula and serve hot.