• Preheat oven to 400 F.

Make the fillings

• 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.
• 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

• Dust some flour on a rimmed baking sheet. 
• 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!

• In a bowl, combine the gruyere, cream cheese and freshly ground pepper.
• 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.
• 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.
• 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

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

Serving suggestions

• For the bacon peinirli.

  Sprinkle with some fresh thyme, fresh ground pepper or red chili pepper flakes and serve.
• 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.
• For the peppers peinirli.

  Sprinkle with some fresh thyme and ground pepper and serve.