For this Pizza I tried par baking the dough on a griddle pan and then adding separately cooked toppings before broiling for a few minutes to finish. For the toppings I sautéed some oyster mushrooms in chile de arbol and butter, and added rapini leaves and shallots and garlic, cooking down with some chicken stock and balsamic vinegar. In the end It’s an interesting method that left the dough crispy on the outside and soft in the middle, but more like a flat bread with toppings than a pizza. Broiling helped brown some ricotta I put on top, but destroyed the freshly grated parmesan. I needed more sauce though and some different cheeses. I’ll have to try again tomorrow!