Preheat the oven to 475°.

In a medium saucepan, cook the smushed garlic in 1/4 cup of the olive oil over medium heat until it starts to sizzle, about 3 minutes.

Whisk in the 1/4 cup of flour until smooth and cook, whisking, until light golden, about 3 minutes.

Slowly whisk in the milk and cook, whisking, until the béchamel is smooth and thickened, 2 to 3 minutes.

Whisk in the cheese. Stir in 1 tablespoon of the lemon juice and season with salt and pepper.

Transfer the béchamel to a small bowl.

Create a lightly floured work surface, using a lightly floured rolling pin, roll out the dough into a 12-inch round.

Transfer to a round pizza pan, that you have lubed with the butter and 1 tbsp. of olive oil.

Brush the remaining 2 tablespoons of olive oil all over the dough and spread the béchamel evenly on top, leaving a 1-inch border around the edge.

Bake in the oven for about 10 minutes, until the dough is almost cooked through.

Meanwhile, in a nonstick medium skillet, cook the bacon over moderate heat, turning, until golden and crisp, 7 to 8 minutes. Transfer to paper towels to drain.

Chop the bacon.

Top the pizza with the scallops, artichokes, bacon, and bananas pepper, and drizzle with olive oil. Bake for about 10 minutes, until the béchamel is golden and bubbling and the scallops are just opaque.

Sprinkle with pepper.

EAT IT!