Elaine,That's it! And here it is with a link. I'm glad to see I remembered it as closely as I did. A lot of oil in that crust (I didn't remember the vegetable oil, just the olive oil). And the squish of the tomatoes was an interesting feature I don't think I got around to mentioning.
We made calzone tonight. (Kind of like pizza closed in on itself, for anyone not familiar with it). I forgot just how big they grow in the oven--they came out huge. For a batch of dough made with three cups of flour, the dough should be divided into at least four pieces. To answer the beef stew pizza question, I suppose you could make a stew filling and put in calzone. My kids wanted chicken, mushrooms, and tomato sauce. I made mine with onion, mushroom, kielbasa, tomato sauce, and soy cheese (parmesian and mozarella). They were excellent. I'd suggest not making the stew too runny before enclosing it in the dough. The secret to good pizza or calzone is to bake it fast, in a 500 degree (F) oven for about 8 minutes.
SRS