Melt butter in a large saucepan over medium
heat. Sauté garlic and shallots together until
fragrant and translucent. Stir in the flour
until smooth. Continue stirring as the flour
cooks to a light, golden, sandy color, about 5-
7 minutes.
Increase heat to medium-high and slowly whisk
in milk until thickened by the roux. Bring to a
gentle simmer, then reduce heat to medium-low
and continue simmering until the flour has
softened and not longer feels gritty to the
taste, 10 to 20 minutes, then season with salt,
pepper and nutmeg.
Preheat oven to 400.
Spread some of the roasted garlic béchamel on
top of pizza crust. Top with desired amounts of
tasso ham, andouille sausage, mushrooms and
cheese.
Bake at 400 for 10-12 minutes, until cheese is
melted and crust is golden brown.
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