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Pretty cool pizza from the kitchens of  nosphaer

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ingredients

Dough/Crust

8 oz. lukewarm water
1 TBSP sugar/honey/corn syrup/agave
1 TBSP active dry yeast
12 oz. all-purpose flour (If bread flour is used, shorten kneading time by 5 minutes)
1 TBSP olive oil
Black pepper
Granulated Garlic


Garlic-Packed béchamel (white sauce for on the pizza itself)

2-3 TBSP garlic olive oil (regular olive oil is adequate)
1 head of garlic, minced finely or pureed
2-3 TBSP all-purpose flour
1/2 tsp. fine white pepper
2-3 tsp. sea salt
1-3/2 C. whole milk

1Toppings Used
3/2 C. mozzarella cheese, shredded or sliced [not only mozzarella was used here, but is recommended. Any non-oily cheese is adequate. Avoid cheddar and other oily cheeses]

(Top half)
1 julienned jalapeño
Drizzled Sriracha sauce

(bottom half)
Crushed [dried] or sliced [fresh] basil and Italian parsley
Streaked smooth tomato sauce



Processes

Dissolve the sugar and yeast completely in the water, and allow the mixture to stand until bubbling occurs. Add the mixture to the flour, and stir this into a dough mass. On a lightly floured surface, knead the dough, adding the olive oil into it gradually. Knead for a total of 15 minutes and add in the pepper and granulated garlic. Give the dough a light coat in oil, cover it, and allow it to rise for at least two hours, or until it doubles in size. To make working of the dough even easier allow it to rise in a refrigerator overnight. When pressing out the dough, use a rolling pin or hands to press it out to 14" in diameter, or thinner, if desired.

For the sauce, heat the oil in a steel pan over medium heat, lightly sauté the garlic to assume a light golden color, but do not allow it to burn even in the slightest (that includes any heavy browning). Add in the flour in small amounts and whisk it to create a roux. As soon as the roux is created, slowly stir in the milk and whisk vigorously while doing so. Add in the pepper and salt, and simmer the mixture down to a sauce thick enough to opaquely cover the back of a spoon. (The way roux works is that it will thicken your sauce with time, so cease simmering your sauce when it's slightly thinner than the desired thickness)

Upon assembling the pie, refrain from greedily saucing and topping (particularly with cheese) the pizza. The particular worry is with piling on goodies in the center of the pie, as it often will lead to an undercooked and doughy center.

Generally, a pizza this size and topped as pictured will bake to perfect doneness at 425° F over 14 minutes. Halfway through baking, the pizza should be rotated to avoid uneven cooking

To make the Italian flag design, simply border each slice (by plotting them out before baking the pie) with red opposing green. This was done for both the spicy half and traditional flavors half of the pizza, but truly, go to town and mix things up as desired.

Have fun, and please tell me of the turnout, if you give this recipe of mine a try in your very own kitchen!

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Allergy warning – recipe contains dairy products