Cup of Yum
1. Preheat oven to 400 F.

Make the fillings

Cup of Yum
1. Heat 1 teaspoon of olive oil in a large pan and lightly sauté the sliced bell peppers, about 2 min. Remove bell peppers from pan to a plate and set aside for later.
2. In the same pan heat another teaspoon of olive oil and sauté the oyster mushrooms until they are crispy but still soft, about 5 min. Remove mushrooms from pan to a plate and set aside for later.

Prepare the dough

1. Dust some flour on a rimmed baking sheet. 
2. Divide the dough into 3 pieces and shape each piece into a ball. Roll out a ball of dough into an oval shape. Dust with some flour a rimmed baking sheet.  Add all three on the baking sheet.

Fill the boats!

1. In a bowl, combine the gruyere, cream cheese and freshly ground pepper.
2. Divide with your hands 1 tablespoon of butter into 3-4 pieces and sprinkle them over one oval shape dough. Repeat the same for the rest of the oval shapes. Use 1 tablespoon of butter for each oval shaped dough.
3. Spread the cheese mixture over each dough, dividing it evenly. Add the mushrooms in one dough, the bacon in the second and the peppers and pancetta cubetti on the third.
4. Create the pizza boats by raising the edges of the dough and folding it inwards to form a border. Overlap borders and press to seal the "boat" at the edges. Brush the dough border with melted butter.

Bake

1. Bake for 15-20 minutes, making sure to switch the pan's position half way so that they all cook evenly.
2. When ready, remove from oven, cut and serve.

Serving suggestions

1. For the bacon peinirli.Sprinkle with some fresh thyme, fresh ground pepper or red chili pepper flakes and serve.
2. For the mushroom peinirli.Serve with some fresh ground pepper. You an also add a drizzle of balsamic vinegar crema. It goes well with the earthy meaty mushrooms.
3. For the peppers peinirli.Sprinkle with some fresh thyme and ground pepper and serve.