Melt 4 tablespoons of salted butter in a medium saucepan over medium-low heat with a smashed garlic clove. Sauté for about 30 seconds until fragrant, then whisk in 1/4 cup of all-purpose flour.

Gradually add 1 cup of whole milk while whisking, and continue cooking until thickened, about 5 minutes. Season the béchamel with kosher salt and freshly ground black pepper.

Set your oven to 500°F (260°C) and place a pizza steel or stone inside to preheat for at least 45 minutes.

Flour a pizza peel generously and place the artisan pizza dough on it. Stretch it into a 12-inch circle.

Spread the creamy garlic béchamel over the dough, sprinkle half of the shredded mozzarella and Parmesan cheeses, then dollop half of the ricotta cheese evenly across the surface.

Carefully slide the assembled pizza onto the hot pizza steel and bake for 5 minutes. Then switch to broil and cook for an additional 2-4 minutes.

While your pizza bakes, toss together fresh arugula, olive oil, balsamic vinegar, and a pinch of salt.

Once the pizza is done, let it cool slightly, top with the fresh arugula salad, slice, and serve immediately with red chile flakes on the side.