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1
Preheat the oven to 475.
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2
In a medium saucepan, cook the garlic in 1/4 cup of the olive oil over moderately low heat until it starts to sizzle, about 3 minutes.
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3
Whisk in the 1/4 cup of flour until smooth and cook, whisking, until light golden, about 3 minutes.
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4
Slowly whisk in the milk and cook, whisking, until the bechamel is smooth and thickened, 2 to 3 minutes.
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5
Whisk in the cheese.
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6
Stir in 1 tablespoon of the lemon juice and season with salt and pepper.
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7
Transfer the bechamel to a small bowl.
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8
Discard the garlic.
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9
Lightly dust a baking sheet with cornmeal.
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10
On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough into a 12-inch round.
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11
Transfer to the prepared sheet.
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12
Brush the remaining 2 tablespoons of olive oil all over the dough and spread the bechamel evenly on top, leaving a 1-inch border around the edge.
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13
Bake on the bottom rack of the oven for about 18 minutes, until the dough is almost cooked through.
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14
Meanwhile, in a nonstick medium skillet, cook the bacon over moderate heat, turning, until golden and crisp, 7 to 8 minutes.
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15
Transfer to paper towels to drain.
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16
Chop the bacon.
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17
Top the pizza with the scallops and drizzle with olive oil.
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18
Bake for about 3 minutes, until the bechamel is golden and bubbling and the scallops are just opaque.
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19
In a small bowl, toss the arugula with the remaining 1 tablespoon of lemon juice.
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20
Top the pizza with the bacon and arugula and serve hot.
