Deep dish style focaccia pizza with white sauce! This took all day, but it was worth it in the end.

I used Claire Saffitz’ focaccia recipe with some alterations. I layered it with a rosemary and garlic infused oil, a garlic bechamel sauce that I whipped up, shredded 1/4 of a wedge of parmesan and 1 pound of low moisture, part skim mozzarella. For the toppings, I did ground pork (seasoned), chopped bacon, pepperoni, sliced red onion, mushrooms, and diced tomatoes.