This is I think most variable thing You can possibly do. Yeast based bread pies are common in every country, may they call it pizza or pie. I call it pie cause the base is more "bready" and way thicker than in Italian pizzas.
1 stick fresh yeast
1 tsp sugar
500 ml lukewarm milk
500-600 g plain white flour
1 1/2 tsp salt
6 tbsp extra virgin olive oil
little chopped fresh rosemary
Melt the yeast with sugar and make a "pre dough" with a little warm water and flour (looks like thicker pancake dough) Leave covered with a clean kitchen towel in a warm place for 15 minutes.
In that time You can prepare the ingredients You need for topping the pie.
I recommend to take three basic layers to consideration. You need a sauce to keep it juicy, binding element (cheese or egg mixture) and a naming element (what gives the pie its name).
So to take these 3 steps I combined My pies.
The first was a fishy pie with tuna. For the sauce I used bechamel (or reduced cream sauce works wonders), grated cheese and topped with tuna, red onions, marinated jalapeño and leek.
The second one I made a meat pie... as the name gives, I used some meats... combined in tomato sauce (pork, minced meat, beef, salami, ham,... etc). Little grated cheese, crisp paprika and red onion to add freshness.
But get back to the dough... when the first mix has reacted and bubbly, combine it with the rest of warm milk and flour. Add the chopped rosemary and olive oil. Knead until the dough doesn't stick to the fingers or table. Use additional flour if necessary. Put in a bowl and cover with the clean towel. To help the rising process poke the surface of the dough with index finger to leave damp holes. Leave to rise for 45-60 minutes in a warm place.
After some time...
Roll out the dough, top with ingredients and leave in warm place to have the final rise on the baking tray before cooking in preheated oven (220 °C) for about 12-15 minutes.
Garnish with extra olive oil, chopped parsley or other herbs and serve.
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