Well, alrighty then, I have a learning curve here or fine tuning if you like, however the basic concept is sound and will work. I was, again, interuppted so my parbake was too much. My hydration rate of the dough also could have been dialed back some but that's easily handled. The skin was a bit too loose and didn't need to be. You can't see the fillings but I used 1/2 can of oil packed tuna, chopped green pepper and Asadero cheese with crushed fresh tomato. I layered the fillings but that's not the way to do this. Throw it all in a bowl, mix it up and pack it in then top with a layer of cheese. Wednesday's will be done that way. I'm not sure that a unglazed ceramic form will work as one might have sticking problems when releasing the crust from the form. The crust came away quite easily from the copper form. I suppose that tonight I made history here in Mexico. Except for the crust being over done I'm rather excited about the possibilities.
PS. That's my Umami sauce on top that I used for the Asian monthly challenge.