This pizza could easily fall into the contentious category much loved by social media of "Is it a sandwich or not?" As a proud New Yorker for nearly 13 years, I have a strong affinity for thin crust, slightly burned, and with at least two or three big black bubbles on top kind of pizza. And you could totally make a version of this pizza with a thin Neapolitan-style dough. But doing so would fail to produce a pizza that fully lives up to it's meaty, cheesy, garlicky, buttery, crispy on the edges, chewy in the middle, is it a sandwich or not potential.
In a 9x13 pan
In a saucepan
2 tablespoons all-purpose flour
2 tablespoons butter
In a measuring cup
1 1/4 cup (303g) whole milk
1 heaping tablespoon spicy brown mustard
Good pinch of salt
Good pinch of black pepper
In a small bowl
1/2 cup rough chopped olives, preferably a mix of black, Kalamata, Greek
1/2 cup rough chopped Giardiniera, store-bought
On the sidelines
3/4 cup (145g) Swiss cheese, roughly chopped
4 ounces provolone cheese, sliced or shredded
4 ounces mozzarella cheese, sliced or shredded
4 ounces Mortadella
4 ounces Salami or Soppressata
4 ounces deli ham
1/4 cup roasted red peppers
Red pepper flakes, optional
Prepare the pizza dough a few hours ahead and have ready in the 9x13 pan.
Make the béchamel sauce. In a medium saucepan over medium heat, melt the butter and add the flour. Whisk for a few minutes until the roux becomes golden brown. Add the milk, mustard, salt, and pepper, and whisk until the béchamel is thick and creamy- just a minute or two. Add the Swiss cheese and keep stirring until completely melted in- one or two minutes. Remove from the heat and let cool slightly. Preheat the oven to 400 degrees Fahrenheit.
Spoon the béchamel over the prepared pizza dough. Top with half of the provolone and mozzarella and then layer the meats on top. Finish with the remaining cheese, red peppers, and olive mix. Sprinkle with little salt, pepper, and red pepper flakes if you like it a bit spicy.
Bake in the pre-heated oven until the cheese is toasty and bubbling- about 20-25 minutes. Remove and let cool in the pan for about 15 minutes before cutting into wedges and completely devouring.