Greek Style Eringi (Mushroom) Pizza

Baking with a baby was somehow possible although my son just tried to eat the pizza dough as we shaped them. However, the pictures look like he's already baking like a pro!

For the pizza dough, we just used our bread maker to make it (our life saver every day!):

For the garlic sauce, we used Emirel Lagasse's recipe - Roasted Garlic White Pizza with Garlic Sauce
*I just adjusted by adding 1/8 tsp cayenne pepper instead of 1/4 tsp

Makes One 14 inch round pizza:
(Garlic White Sauce)
2 tbs unsalted butter
1 cup whole milk
2 tbs all-purpose flour
1/4 tsp plus a pinch salt
1/8 tsp cayenne pepper
4 heads Roasted Garlic (cut the upper side, drizzle olive oil and sprinkle salt and pepper)

(Toppings)
2 of 6 oz (170g) glass jars Artichoke
Sprinkles of Kale
1 large 1 small Eringi Mushrooms (can be substituted with regular mushrooms)
15 - 20 sliced dried tomatoes
1/4 cup Parmesan
2 to 3 oz Mozzarella

(Pizza dough)
About 14 oz store bought or home made pizza dough
Sprindles of corn meal (optional)

1. To make garlic white sauce, cut the upper side of each garlic head, drizzle olive oil and sprinkle salt and pepper to coat the cut side. Lay a foil baking sheet on the pan, with the cut side down, bake (roast) the garlic in the oven at 350 for about 45 minutes to an hour (I normally do this ahead of time).
2. In a pot, melt butter and add in flour to stir avoiding it from coloring. Slowly add in warm milk while whisking well. Add in salt and cayenne pepper and turn up to the medium heat. Remove from the heat when it boils and thickens. Squeeze out roasted garlic into the sauce and blend it (I use an immersion blender).
3. Make a pizza dough by a bread machine or thaw a store bought dough.
4. Sprinkle corn meal on the pizza pan and spread and shape a pizza dough over the pan.
5. Put the sauce all over the dough and all the toppings in the order of cheese, vegetables and parmesan cheese on top.
6. Bake on the second rack from the top at 430 degrees for 18 - 20 minutes.