
I’ve always been a fan of thick-crust pizza probably because I’ve always been a fan of bread. Well, really carbs in general. In my neck of the woods, most restaurant pizza is Neopolitan style, which is great – I have no complaints. But it’s not the only kind of pizza I want to see in the world. I adore New York style, and I can get down with Detroit, but my true love is Sicilian-style pizza or Sfincione. Today’s Rosemary Focaccia with Mortadella and Pistachio Labneh features a pillowy Scilian-style pizza crust topped with rosettes of shaved mortadella, dollops of earthy and tangy pistachio labneh, and torn fresh mozzarella. This pizza is by no means a traditional sfincione but my goodness, is it delicious. So let’s make it!