In this case, I filled it with a mixture of bell pepper, button mushroom, and artichoke heart. It’s got a good handful of ricotta and mozzarella cheese. It’s glued together with a nice little blender sauce built from a can of tomato puree, carrot, celery, onion, and garlic. Lots of black and cayenne pepper to give it some kick.

Did the dough up in the bread machine, since, well, I’m tired of doing all of that by hand. My usual Sunday pizza dough mixture translated nicely to the machine. I mixed in a bit of paprika for the hell of it. Why not.

• Pizza dough
• Random fillings
• Folded, sealed, and vented
• Baked 15-20 minutes on a hot stone at or around 425 until delicious

Results? Success. They always are. I haven’t eaten one yet, though. These poor boys get cut up and frozen for dinner at a later date. Each pie is two meals, and each batch ends up with four pies. The leftover veggies and sauce were perfect for a big bowl of pasta, which I had instead. Good combination, recommended.

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