Scallop, Bacon, and Artichoke Pizza

(with a Garlic Béchamel)

Ingredients:

• 3 garlic cloves
  crushed and smushed
• ¼ cup plus 3 tbsp. extra-virgin olive oil
  plus more for drizzling
• A small piece of butter.
• ¼ cup all-purpose flour
  plus more for dusting
• 1 ½ cups
  whole milk
• ¼ cup
  freshly grated Parmigiano-Reggiano cheese
• 2 tbsp.
  fresh lemon juice
• Kosher salt
• Pepper
• 1 pizza dough
• 4 slices thick-cut bacon
• 4-5 sea scallops: 5 oz, sliced crosswise 1/4 inch thick
• 1 can 14 oz. of artichoke hearts
• 1 banana pepper chopped

Directions:

1. Preheat the oven to 475°.
2. In a medium saucepan, cook the smushed garlic in 1/4 cup of the olive oil over medium 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 béchamel is smooth and thickened, 2 to 3 minutes.
5. Whisk in the cheese. Stir in 1 tablespoon of the lemon juice and season with salt and pepper.
6. Transfer the béchamel to a small bowl.
7. Create a lightly floured work surface, using a lightly floured rolling  pin, roll out the dough into a 12-inch round.
8. Transfer to a round pizza pan, that you have lubed with the butter and 1 tbsp. of olive oil.
9. 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.
10. Bake in the oven for about 10 minutes, until the dough is almost cooked through.
11. 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.
12. Chop the bacon.
13. Top the pizza with the scallops, artichokes, bacon, and bananas pepper, and drizzle with olive oil. Bake for about 10 minutes, until the béchamel is golden and bubbling and the scallops are just opaque.
14.  Sprinkle with pepper.
15.  EAT IT!