Potato & Béchamel Focaccia Pizzas with Arugula & Persimmon Salad

In the northern reaches of Italy, where the climate is cooler, pizza takes on extra heartiness. There, thinly sliced potatoes are layered together with creamy cheese atop béchamel, a velvety sauce made by thickening milk with roux (or flour cooked with butter). Our version features Fontina cheese, which turns golden brown and nutty as it melts. For a pop of seasonal flavor that balances the pizzas’ richness, we’re serving a salad of crunchy, sweet persimmon and peppery arugula. (Chefs, note that persimmons often develop brown spots as they reach peak flavor!)

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