Fun as usual. For the record: I did a deconstructed pesto version. All layers had a basil paste (from the herb section of the produce dept) and marinara sauce .....Xmasy...spread on, garlic powder, and grated parmesan. Mid layer also had chopped pine nuts. Top had a sea salt and herb infused olive oil (from summer) brushed on, a sprinkle of pizza seasoning, crushed pine nuts on the star middle and more parmesan. Delish, particularly the salt in the olive oil. Only odd thing to me was the slight sweetness of the dough from the sugar even though cut in half. Maybe try the other dough you mentioned next time I do a savory.

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