Some things evolve...

Ok, now its on a pan and the reason for that is its a soft yeast dough that cant support its-self and will ooze through the grate... and you'll notice its a yeast dough.. not the usual unleavened chappati....  it helps the cheese brown too...

And there it is..... the pizza is olive, mushroom and cheese...which works for me, the dough is whole wheat and leavened.. plus I went for low moisture mozzarella instead of really fresh made the same day stuff I like.....No sense being a snob.....I was thinking it would keep the crust nice.... which it did..

I'm thinking it (the Pizza) should cool on a rack like other breads, so the steam can migrate..

Its 4 mushrooms..I tablespoon, chopped olives and cheese to cover.. you can go wild if you want and add anything.....actually you should...