Thank you Larry! It was a take on Don Antonio's pesto pie - pistachio pesto, hot fennel sausage, fresh mozzarella.
I have never done the pre/par-bake method before and I was pleasantly surprised with the results. I only 2nd bake it for about 15 secs at most, and this also includes the lifting, turning, and doming of the pie, etc. I just had to be careful inserting the turning peel underneath during the first few secs since the pie sticks a bit to the floor but will release after about 5 secs or so.