Nachos were off the menu so a pizza base was yanked out of the freezer. Smeared with tomato paste and topped with coppa, sauteed field mushrooms, basil, some minced date olives, and feta, romano and cheddar cheese.

What made this good was putting it in a Bessemer handleless frypan, searing it with olive oil and frying it a while with the pizza in it to get the base crusty. It then went in the oven at 220C for 12 minutes.