Shelly's Recipe

Cajun Flatbread

Category: Hot

Roasted Garlic Bechamel
1 cup whole milk
2 Tbsp butter
2 Tbsp flour
1 clove of garlic, minced
1 shallot, minced
1/4 tsp salt
1/4 tsp pepper
dash freshly grated nutmeg

thin pizza crust
tasso ham
andouille sausage
mushrooms
3/4 cup shredded mozzarella cheese
3/4 cup shredded smoked gouda

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.