Step 1

Place stone in lower third of oven, heat to 550°F for 30 minutes.

Step 2

Sauté garlic in butter 2 minutes, whisk in flour for roux. Add milk, simmer 5 minutes, stir in parmesan and seasonings.

Step 3

Stretch dough on parchment, spread ½-¾ cup sauce leaving border, top with cheese and seasoning.

Step 4

Slide onto stone, bake 8-10 minutes until cheese bubbles and browns.

Step 5

Remove to cooling rack, add basil, rest 10 minutes before slicing.