Unique Prosciutto and Pea Pie

UNIQUE PROSCIUTTO AND PEA PIE
Store-Bought Pizza Dough to fit 10-12” size
¼ c. finely grated Parmigiano-Reggiano cheese
1 ½ oz. fresh mozzarella, pulled into 5 clumps
2 oz. sliced prosciutto, shredded
¼ c. fresh peas or defrosted frozen peas, patted dry
2-3 large fresh mint leaves, thinly sliced
¼ c. Bechamel sauce
BECHAMEL SAUCE:
2 c. whole milk
1 stick butter
2 ¼ T. flour
¼ t. sea salt
Pinch of ground nutmeg

1. BECHAMEL SAUCE: Pour 1/3 milk into saucepan. Cut butter into few chunks and add to milk. Heat over low, stir, until butter melts but do not let milk boil. Put flour in mixing bowl, add remaining milk and whisk into a slurry. Once butter has been completely incorporated into hot milk, ladle some of the mixture into cold flour mixture to warm it. Pour the contents of bowl back into saucepan and whisk it in. Stir in salt.
2. Over medium-low heat, whisk mixture frequently to prevent sticking, as it cooks and thickens. The sauce is done at 180 degrees or looks like runny sauce or heavy cream. Add nutmeg and allow sauce to cool to room temp. It will thicken some as it cools. Use sauce immediately or cool, cover and store for up to 5 days. Bring to room temp before using.
3. Put pizza stone in gas oven on rack about 8” from broiler. Preheat oven to 500 and heat for 30 minutes.
4. Switch to broil for 10 minutes.
5. Roll out dough, spoon ¼ c. Bechamel sauce over the surface and spread evenly. Leave about 1” from edge.
6. Sprinkle with Parmigiano. Distribute the mozzarella and prosciutto over the top.
7. Sprinkle peas all over.
8. Slide the pie onto the stone. Broil 3-4 minutes, until top is bubbling and crust is nicely charred but not burnt.
9. Remove from oven. Transfer to serving platter and sprinkle mint all over.