Roasted Sweet Potato & Caramelized Onion Pizza

Preheat the oven to 475°F. Remove the dough from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the sweet potatoes; slice into ¼-inch-thick rounds. Peel and thinly slice the onion. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and thinly slice the garlic. Grate the cheese; discard the rind. Pick the oregano off the stems; discard the stems.

In a large pot, heat 2 teaspoons of olive oil on medium until hot. Add the onion and cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until browned and very tender. Add an additional tablespoon of water, stirring and scraping up any browned bits from the bottom of the pan to deglaze; season with salt and pepper to taste. Transfer to a bowl. Wipe out the pot.

While the onion caramelizes, place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 9 to 11 minutes, or until lightly browned. Remove from the oven and let cool slightly. When cool enough to handle, transfer to a bowl. Wipe off the sheet pan.

In the pot used to caramelize the onion, heat 2 tablespoons of olive oil on medium-high until hot. Add the flour and cook, stirring frequently, 1 to 2 minutes, or until golden brown. Slowly whisk in the milk, lemon zest and ¼ cup of water. Cook, stirring frequently, 2 to 4 minutes, or until thickened. Remove from heat and stir in the juice of 2 lemon wedges; season with salt and pepper to taste.

Lightly oil the sheet pan used to roast the sweet potatoes. On a clean, dry work surface, using your hands, gently stretch the dough to a ¼-inch thickness. Place on the oiled sheet pan, rubbing the dough into the pan to coat the bottom in oil. Spread the béchamel sauce onto the dough; evenly top with the roasted sweet potatoes, caramelized onion, garlic, oregano and all but a big pinch of the cheese. Drizzle with olive oil and season with salt and pepper. Bake, turning halfway through, 12 to 14 minutes, or until the cheese has melted and the crust is browned and crispy. Remove from the oven and set aside to cool slightly.

Just before serving, combine the arugula and remaining cheese in a medium bowl. Add the juice of the remaining lemon wedges and a drizzle of olive oil; toss to thoroughly coat. Season with salt and pepper to taste. Top the baked pizza with the salad. Enjoy!