In a small saucepan over medium heat, melt the butter. Add in your garlic and sauté for 1 minute. Add the flour and whisk continuously for about 2 minutes, until lightly golden.

Gradually add the milk, continuing to whisk to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.

Stir in the boursin cheese, salt, black pepper, and grated parmesan cheese. Cook for another 2 minutes until the cheese is melted and the sauce is smooth. Remove from heat and set aside.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

On a lightly floured surface, use a rolling pin to gently roll out the puff pastry sheet to smooth out the creases.

Transfer the puff pastry dough to the prepared baking sheet. Using a sharp knife, score a 1-inch border around the edges, being careful not to cut all the way through. This will create a raised puff pastry base for your toppings. Poke holes with a fork along the dough.

We are going to blind bake your pastry dough to make sure it doesn't get soggy. Egg wash your pizza and bake it for 10 minutes.

Remove the pizza from the oven and spread ¼ cup of the white sauce evenly over the puff pastry, inside the border, using the back of a spoon.

Sprinkle the shredded mozzarella and fontina cheese over the sauce.

Add the sliced mushrooms evenly over the cheese.

Top the pizza with fresh arugula. Also, optional but I HIGHLY recommend :), torn pieces of burrata cheese, truffle oil, and fresh basil leaves.

Drizzle balsamic glaze for an extra layer of flavor.