1 tbsp butter
1 clove garlic, grated
2 sprigs fresh thyme, leaves removed (optional)
1 tbsp flour
3/4 cup milk
1/4 tsp pepper
Pinch of salt
3/4 cup finely grated Parmesan
1/2 a 450-g ball of store-bought pizza dough, at room temp
1 large ear of sweet corn, kernels removed
1/2 a 226-g ball fresh mozzarella
Pinch chili flakes
5 slices prosciutto
1 cup baby arugula (basil would be great too)
Position rack in bottom third of oven then preheat to 500˚F.
In a small saucepan over medium-low, melt butter. Add garlic and thyme and cook until sizzling, about 1 minute. Add flour and stir until a paste form; cook as it bubbles, stirring constantly, for about 2 minutes. Gradually whisk in milk in a slow stream. Add pepper and salt. Bring to a simmer, stirring constantly, and cook until thickened enough to coat the back of a spoon, about 2 to 3 minutes. Stir in parmesan until melted; remove from heat and set aside.
On a lightly-floured surface, roll or stretch dough to about a 12-inch round; place on a baking sheet.
Spread parmesan sauce onto dough. Top with corn. Tear mozzarella into large chunks and scatter on top, then sprinkle with chili flakes. Bake in bottom third of oven until crust is golden brown and cheese is bubbling, about 12 to 15 minutes.
Remove from oven. Drape slices of prosciutto on top, scatter with arugula and add more cracked black pepper and parmesan, if desired.