Thanks all! Maybe I'll just hang out here in the "general" category for now.
As for the scallop/bacon pie, yes - I do precook both the scallops and the bacon slightly. I season the scallops (paprika, salt, pepper) and sear very quickly in a hot pan. Not trying to cook the scallops, just give them some color so they don't look pale on the finished pie. The bacon I cook for a bit, both to render out some of the unnecessary fat, and also to give the bacon a little more tooth in the end result.
The sauce is pretty simple (forgive the lack of measurements, but I generally just "wing it"):
Mince up some garlic, shallots
sautee briefly with a bit of olive oil
Add (1/4 cup?) dry white wine, and cook down until liquid is almost gone
Add (1 cup?) of heavy cream and simmer, stirring occasionally. Season with a bit of salt, pepper, and maybe a bit of thyme or other herbs. Cook down until thickened a bit. Keep in mind, it will cook further when baking.
The sauce is just me messing around - feel free to play with it if you try it - I'd be curious what other things are tried. For instance, I've considered making a bechemel type sauce, but I do fear it getting too thick on the finished pizza.