Made with a creamy Garlic Bechamel Sauce, this pizza has it all- melted fresh mozzarella cheese, crunchy prosciutto bits and then topped with crisp, peppery arugula…makes for one delicious pizza!
Since my father-in-law had made Neapolitan Pizza grill attachment (called a kettlepizza) last weekend, everyone was definitely clamoring for a repeat this past weekend, and he oh-so-kindly obliged (if you’re interested in seeing how the KettlePizza worked or what he used, check out my post here). My contribution (besides bringing the Bourbon Salted Caramel Chocolate Chip Cookies) was bringing a garlic bechamel sauce (that my husband had been kindly nudging me to make, so he should get credit for this idea).
Ah Pizza…how I love thee…and I don’t know about you, but I could have pizza for all three meals of the day (ever had Breakfast Pizza … it’s delish!) and after reading Stephanie from Girl Versus Dough’s post on Caramelized Spring Onion and Fennel Pizza where she not only shared her delicious recipe but also mentioned #PizzaWeek I knew I just had to get on board! I mean…a whole week dedicated to Pizza? Yes Please!
Nosh On It is Introducing #PizzaWeek 2014: A Celebration for the Love of Pizza and so what better time than now to share my Garlic Bechamel Prosciutto Pizza! It is very similar to my 5 Ingredient Prosciutto Pizza I made a few months ago as part of the Five Ingredient Fridays Series I run here on the blog, but instead of using garlic flavored olive oil, it uses a creamy bechamel.
Thank you to my sister-in-law – pizza cutter extraordinaire…look at those perfectly straight lines!
I’ve adapted the recipe to be made in an oven, but if you happen to have a KettlePizza that makes your grill into a wood oven, this would be perfect for it!
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