Pizza with Spring Onions and Watercress

To make the béchamel, in a saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, until a paste forms and the mixture starts to smell toasty, about 3 minutes. Slowly add the milk and cook, whisking constantly, until smooth and no lumps remain, about 1 minute. Bring to a boil and cook for 1 minute, then reduce the heat to medium-low and cook, whisking occasionally, until smooth and velvety, 2 to 3 minutes. Remove from the heat and stir in the garlic and Parmesan. Season to taste with kosher salt and pepper. Set aside.

In a large fry pan or grill pan over high heat, warm the olive oil. Add the spring onions, cut side down, and cook, turning once, until charred and softened, about 4 minutes per side. Transfer to a plate.

Preheat an Ooni pizza oven according to the manufacturer’s instructions. Let the pizza stone heat to 750°F (399°C), about 10 minutes.

On a lightly floured surface, roll out 1 pizza dough ball into a 10-inch (25-cm) round. Transfer the dough to a floured pizza peel. Spread half of the béchamel evenly on the dough, leaving a 1-inch (2.5-cm) border uncovered. Sprinkle with half each of the mozzarella and Parmesan, then arrange half of the spring onions on top. Sprinkle with a little more Parmesan.

Using the pizza peel, transfer the pizza to the preheated pizza stone. Bake until the crust is charred and crisp and the cheese is bubbling, about 1 minute.

Using the pizza peel, transfer the pizza to a cutting board. Drizzle generously with olive oil, top with half of the watercress and sprinkle with flaky sea salt. Cut into slices and serve immediately. Repeat with the remaining ingredients. Makes two 10-inch (25-cm) pizzas.

Williams Sonoma Test Kitchen