Prepare the Dough: In a large mixing bowl, whisk together the eggs, milk, salt, and grated Parmesan cheese. Gradually add the wheat flour, mixing with your hands or a spoon until a cohesive dough forms. Knead the dough gently on a floured surface for a few minutes until it is smooth and elastic. Cover the dough and let it rest for about 15-20 minutes.

Pre-cook the Filling: While the dough rests, prepare the filling. In a large skillet, heat a drizzle of olive oil. Add the diced bacon and cook until it is crispy. Remove the bacon with a slotted spoon and set aside, leaving some of the rendered fat in the pan.

Sauté the Vegetables: Add the diced yellow pepper and sliced mushrooms to the skillet. Sauté over medium heat until the vegetables are softened and have released their moisture. Add the diced fresh tomato and cook for another 2 minutes. Stir in the salt, garlic powder, sweet paprika powder, and ground black pepper to taste. Remove the skillet from the heat.

Par-cook the Potato: Boil or steam the thinly sliced potato for about 5-7 minutes until it is partially cooked but still firm. This ensures the potato will be tender when baked. Drain and set aside.

Assemble the Pie: Preheat your oven to 360°F (180°C). Grease a round baking dish or pie pan with olive oil. Roll out the dough to a thickness of about ¼ inch and carefully press it into the prepared baking dish, making sure to create a nice, high edge.

Layer the Filling: Arrange the par-cooked potato slices in a single layer on the bottom of the dough. Top the potatoes with the sautéed vegetable mixture. Sprinkle the crispy bacon evenly over the vegetables.

Bake: Place the pie in the preheated oven and bake for about 40 minutes, or until the crust is golden brown and the filling is bubbling.

Garnish and Serve: Once baked, let the pie cool for a few minutes. Garnish with freshly chopped green onions and parsley before slicing and serving.