Use either the béchamel sauce or the Mornay sauce to make a white pizza.
Spread either sauce over a pizza shell.
Top the sauce with grilled vegetables and bake.
Also, fresh spinach that has been sautéed in garlic and olive oil (that would be the prep) work well on a pie featuring béchamel sauce. Make sure that the spinach is not too oily, though.
Chop the spinach, then sprinkle it over the sauce.
Finish the pizza off with a shower of grated Parmesan before sending it through the oven.
Seafood, such as grilled or cooked shrimp, works fine with a béchamel sauce, since one of the offshoots of a béchamel is a sauce Nantua. By thinning out the basic béchamel sauce with clam juice, for example, you have a version of sauce Nantua. This approach gives the sauce and the overall goodness of the pizza a good kick in flavor.
The flavor profile of the béchamel sauce can be increased by simmering chopped onion in lightly salted water for about 8 minutes.
Drain.
Saute the onion in butter.
Now puree the onion/butter mixture.
Then incorporate it into the béchamel sauce.
This is a modified sauce soubise, and would work particularly well with a veggie pizza.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/brunos-brunch-pizza