I followed this recipe, only I buttered my hands when I was spreading it on the pan so I could get it nice and thin.
Spread the baked crust with eggplant pate. (It’s from a jar – it’s eggplants, oil, peppers, and seasoning.) Scatter sliced green olives, pickled peppers, and mushrooms fried with garlic over top. Scatter mozzarella on top – not too much, or else the mozzarella flavour in the crust and on top will overwhelm any other flavours. Continue baking at 425 for 5 more minutes or until the cheese is melted. Eat.