Combine yeast and warm water and let sit for a few minutes until the yeast starts to look slightly foamy. Then mix in olive oil, salt, and flour (one cup at a time). The dough should be shaggy and not sticky. Turn the dough onto a lightly floured surface and knead 10-15 times, until the dough is slightly elastic. Place into a lightly oiled bowl and cover with plastic wrap, and let rise for one hour.

While the dough is rising, combine all of your filling ingredients in a small bowl, mixing until well-incorporated. Set aside.

Heat the peanut oil in a small skillet until it shimmers. Working quickly and in batches, drop the egg noodle strips into the oil and fry until they are a light golden brown. These burn fast if you aren't watching. Drain on paper towels and set aside.

Preset your oven to 450 degrees F.

Once dough has roughly doubled in size, pour about 1 teaspoon of olive oil onto a half sheet pan, spreading it with a paper towel and making sure it is completely coated. Turn your dough out onto the baking sheet and spread it all the way out to the edges. Bake for 10 minutes.

Once your dough is partially baked, spread your filling mixture over the top leaving about 1/2 inch all the way around. Top with shredded cheeses, drizzle with sweet and sour sauce, and finally add your wonton strips and green onion. Bake for another 25 minutes, rotating the pan halfway through.