Ritz Carlton Cajun Flatbread - one of the best things we ate in NOLA! Pre-made pizza crust topped with a béchamel sauce, andouille sausage, tasso ham, mushrooms, and cheese. SO good. So glad the hotel gave me the recipe!
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 400ºF.
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.