Spinach, onions, gr peppers, hot Italian sausage and pepperoni. Garvey's Pizza Factory sauce squirted on from a squeeze bottle at the end. Cheese was a 50/25/25 of mozz, prov and swiss. Would've liked a bit more airiness to the dough but for the first drive on this we REALLY liked it. Next time I won't use the diced beef fat in the dough, I think it made it a bit short. Pan was greased with plain old lard, worked great. Bottom and edges were sublimely crisp and the toasted cheese on the edges and corners.....well, if I could make a pie with ONLY those parts......My son in law had a party across the street in the garage pinball, Foosball and cards so I brought 1/2 of it over there and it was gone like a magic trick. Most have had my pies before and rated this new one they ate as one of their favorites at the top! Now I have to find another pan like the broiler pan I used so I can make more than one at a time. Wife also Liked the fact that the mess factor was less due to not having to use up the counter for flour and skin prep. Many repeats on this for sure, pissed I waited so long to make this style, probably due to crappy, bready pies of my youth that I never liked much. That pretty much made me a thin crust guy, not no more though!! Even though it is a thicker crust it ate very lite, not heavy at all.