Well, I have the solution for you. It's called Pizza Frita. That's Italian for fried pizza, so you know it's going to be good. In fact, I'd argue that it's just as delicious as wood-fired pizza, but different. It's richer, and the dough is chewier. This other traditional Naples-style pie is way less fussy than the more popular Napoleon pizza -- and you can make it with the equipment you already have in your home kitchen.
"It's a keeper," my wife exclaimed before commenting that it was like a pizza on a savory doughnut. What can I say? You have to live a little every once in a while. This is one you have to try.
Turn the broiler of your oven on medium; this is how you will melt the cheese. Place the dough smooth-side-down onto a sheet pan. Top the bumpy side of each dough with one cup of the Vegetarian Bolognese Sauce and one cup of the shredded smoked provolone cheese. Place on the middle rack under the broiler until the cheese is melted and bubbly (about 2 to 3 minutes).
Slice and serve with a simple arugula salad. Though this only makes 2 small pizzas, it will feed 4 people because these are a touch richer than "normal" pizzas.
In a large skillet over medium-high heat, add the olive oil to the pan and bring it up to temperature. Once the oil starts to shimmer, add the onion and sauté until it is translucent. Add the mushrooms, celery, and carrots and cook until tender (about 10 minutes). Add the olives, garlic, Italian seasoning, crushed red pepper, tomatoes, and tomato paste. Bring the mixture to a simmer. In small batches, spoon the mixture into your food processor and pulse 3-4 times or until the mixture is chopped but there are still some distinct ingredients. Return the blended portion to the pan and simmer until ready to use. (Makes about a quart.)
*This also is a great sauce on pasta or gnocchi as well. Freeze the unused portion and save it for a quick dinner some other night.