Instructions

1. Prepare your crust following the recipe below, and get to the stage right before putting it in the oven. While it’s rising, you can prepare everything else
2. Make the Pesto: In a food processor or blender, pulse the basil, Parmesan, pistachios, garlic, salt and pepper together until finely-chopped.
3. With the food processor or blender still running, slowly drizzle in the olive oil until it is completely combined.  Pause the food processor or blender and scrape down the sides, then pulse again until the mixture is smooth.
4. Serve immediately.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
5. Make the Garlic Cream: In a skillet on medium-high heat, heat oil. Add the garlic and heat for about 3 minutes, until fragrant.
6. Add the flour (start with 2 tablespoons) and salt. Whisk well.
7. Add the half & half all at once, whisking constantly. Cook and stir until bubbly and until thickened (usually about 3 minutes)
8. Prepare the rest: Cook your sausage in a pan, chop your tomatoes, and break up your mozzarella.
9. When you’re ready to assemble: preheat the oven to 425.
10. You don’t want to overload the crust too much here, so it keeps the height that focaccia has. Start by dolloping on some of the garlic cream. Then, sprinkle the sausage and tomatoes. Dollop on some pistachio pesto, and then layer on some chunks of mozzarella. Grate some pecorino or parmesan over the top. 
11. Bake for 18-21 minutes, until the crust starts to turn a light golden brown.