This is an adapted version of the traditional “pizza” native to the Sicilian region centering on Palermo. It’s made with a nearly one to one ratio of semolina to regular flour. Often made with Caciocavallo (an Italian cheese), bread crumbs, onion, tomato sauce and bits of anchovies; this one is made with crushed tomatoes on top, bread crumbs, both fresh and processed cow’s milk mozzarella, Kalamata olives and onions… oh, and very Americanly, pepperoni .
