Preheat oven to 500°F (260°C) with a pizza stone or upside-down baking sheet on the middle rack for at least 30 minutes. Lightly dust a work surface with the 2 tbs flour. Stretch or roll the prepared pizza dough into a 12-inch round, leaving a slightly thicker rim for the crust. Transfer dough to a piece of parchment paper for easier transfer to the hot stone.

White garlic sauce

Make the sauce

In a small saucepan over medium-low heat, melt 2 tbs butter. Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly to avoid browning. Stir in 1 tsp flour and cook 20 seconds. Slowly whisk in 3 oz milk until smooth. Add 1 tsp olive oil, 1 tsp salt, 1/2 tsp black pepper and 2 tbs grated Parmesan. Simmer gently 1–2 minutes until slightly thickened. Remove from heat and taste; adjust seasoning. Let cool 2–3 minutes so it spreads easily but is still warm.

Optional add-on (Shrimp)

Prepare shrimp (if using)

If adding shrimp, toss 8 peeled and deveined large shrimp with 1 tsp olive oil, 1 tsp lemon juice, 1/4 tsp garlic powder and 1/4 tsp salt. Heat a skillet over medium-high heat and cook shrimp 1–1.5 minutes per side until just opaque and cooked through. Remove from heat and set aside to cool slightly. Do not overcook; they will finish on the pizza briefly in the oven.

Toppings

Assemble pizza

Carefully transfer the stretched dough on the parchment to a rimless pizza peel or the back of a baking sheet. Brush the center of the dough lightly with the warm white garlic sauce, leaving the outer 1-inch rim uncoated. Scatter 1 cup shredded Monterey Jack evenly over the sauced area. Distribute 3 oz quartered artichoke hearts, thin slices of 1 fresh tomato, 1/4 thinly sliced red onion, and 1/2 cup sliced sweet roasted red peppers evenly across the cheese. Dollop 2 tbs pesto in small spoonfuls around the pizza (avoid overlapping too much). Sprinkle 1/2 cup crumbled feta over the top and lightly sprinkle 1/4 tsp red pepper flakes for a touch of heat. If using shrimp, place cooked shrimp evenly over the pizza.

Finishing

Bake and finish

Brush the exposed crust with 1 tsp olive oil and sprinkle 1/4 tsp coarse salt over the crust if desired. Slide the parchment and pizza onto the preheated pizza stone or baking sheet. Bake 8–10 minutes, rotating halfway through, until crust is golden and cheese is melted and bubbling. Remove pizza from oven and transfer to a cutting board. Let rest 2 minutes, then scatter 6 fresh basil leaves over the top. Slice and serve.