Inspired by the Clams Casino Pizza commonly enjoyed through out the Northeastern United States, this version features a creamy béchamel sauce made with Parmigiano-Reggiano cheese in this luxurious white pizza.
3 garlic cloves, crushed
1/4 cup plus 2 Tablespoons extra-virgin olive oil, plus more
1 1/2 cups light cream
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 Tablespoons fresh lemon juice
Kosher salt, to taste
Pepper, to taste
1 Sheet puff pastry
4 slices thick-cut apple smoked bacon
1/2 cup mozzarella cheese
1 small tomato, roughly chopped
5-6 ounces baby sea scallops
1/4 cup baby arugula
Preheat the oven to 425°F. 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. Whisk in the 1/4 cup of flour until smooth and cook, whisking, until light golden, about 3 minutes. Slowly whisk in the milk and cook, whisking, until the béchamel is smooth and thickened, 2 to 3 minutes. Whisk in the cheese. Stir in 1 tablespoon of the lemon juice and season with salt and pepper. Transfer the béchamel to a small bowl. Discard the garlic.
Unfold the puff pastry sheet and lay out the sheet onto baking sheet.Prick the surface of pastry with a fork. Brush the remaining 2 tablespoons of olive oil all over the pastry and spread the béchamel evenly on top, leaving a 1-inch border around the edge. Bake on the bottom rack of the oven for about 15 minutes, until the pastry is almost cooked through.
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. Roughly chop the bacon.
Top the pizza with cheese, tomatoes, the scallops and drizzle with olive oil. Bake for about 3 minutes, until the béchamel is golden and bubbling and the scallops are just opaque.
In a small bowl, toss the arugula with the remaining 1 tablespoon of lemon juice. Top the pizza with the bacon and arugula, slice and serve hot.