The white sauce was made with garlic infused butter and olive oil for the roux, stir in milk and whisk until it thickens then start adding cheeses. This one has Monterey jack and Parmesan.I have mozzarella string cheese rolled up inside the edge. It was brushed with more of the garlic butter and sprinkled with kosher salt. Dough for the crust was made yesterday, it proofed some then and spend the night in the fridge. The crust isn’t a thin one, it’s more like bread than a limp cracker. The recipe called for 3-1/2 cups of flour and would easily make enough for two. That thick, chewy, mozzarella infused crust eats like one of those soft pretzels. The white sauce is such a prominent part of the toppings that, compared to the usual profusion on my pizzas, chicken, broccoli, and red onions are deemed sufficient. Caution! Leftover zone! I put them straight into the freezer and will bag the individual slices when they are frozen solid. Remember to separate them on the tray so they are easy to remove.