I was worried that this was too advanced for me, but it turned out great! After reading the comments, I flavored the dough with a salt/pepper/garlic combo and a little oregano. Spread a thin layer of pesto along with the rest of the ingredients. Used the tangzhong method too. Next time a little less tomatoes and more cheese. I wasn't sure if the weight of the tomatoes was before or after you got out all the oil, which makes a big difference. It is really impressive looking if I do say so myself!

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