Yes

Take one pre cooked pizza crust rub with olive oil and italian seasonings cut 1 bell pepper, 1 red onion, and 1 large tomato into thin slices and spread evenly onto crust. Place fresh bay leaves over tomato slices and cover with parmisan, and romano cheese. Bake in oven at the temp recommended on crust until the cheese is melted. You can add any meat you want to the pizza, but I don't recommend adding tomato sauce.

Here is a recipe for basic pizza dough (which always makes for nice homemade pizza)... combining yeast, flour, water, olive oil & salt. You can add some herbs (oregano is nice) too for a bit of extra flavour. http://tinyurl.com/359ulu After you have made your dough, and rolled out your base, top it with a nice tomato puree, cheese, and whatever toppings you like or are available at your home. Bake it in a very hot oven (preheated) until the cheese is browning a little on top, everything is bubbling and the smell is making your stomach grumble with anticipation. Just keep an eye on it. With practice you will get to know the best time for both your oven and the amount of toppings you choose to place on the pizza. Enjoy. I love making pizza at home, it makes for the best pizza as you can make it the way you like it.

I like pizza with a little kick :) CRUST: I don't care for frozen dough. I follow the recipe for standard pizza crust pizza dough and I toss a pinch of rosemary in with oregano. I use olive oil instead of vegetable oil as well. http://allrecipes.com/Recipe/Pizza-Dough-I/Detail.aspx SAUCE: Barilla Spicy Pepper sauce (not homemade but very good) TOPPINGS: Banana pepper rings (hot) Cheese (blend of Mozarella and Asiago) A dash of Paul Prudhommes Hot & Sweet Pizza Magic seasoning. A little bit goes a long way, so use sparingly. Whatever toppings you like, but too many kills the hot and sweet flavor. Pepperoni and the above tend to be enough. Bake and enjoy! (see dough recipe for time)

I don't know if I have a standard recipe. I've been known to use a mushroom, tomato, and basil pasta sauce (if I didn't have pizza sauce). Sometimes I add a little garlic, onion and Parmesan. I don't like making crust so I pick one up at Whole Foods. For cheese I use mozzarella or feta. Sometimes, I'll just have French Bread with pesto sauce on it.

Use of of the other recipes, but cook it on the barbecue grill. if you're careful not to burn the crust, it has a great smokey flavor about it. May not be for everytime, but is a good treat a few times a year.

I make single serving pizza from bread. I toast the bread, then mash it flat, put spaghetti sauce, cheese, and cooked sausage on it, then put several of them into the broiler for a few seconds.

Here's a delicious recipe for a "Mediterranean" vegetarian pizza. The crust has nutmeg and cream cheese mixed in with the dough. The toppings include mozzarella and cheddar cheeses, tomatoes, oregano, and black pepper. It's really delicious. Here's the link to the recipe: http://www.ehow.com/how_2244189_mediterranean-pizza-cream-cheese-crust.html

Pizza Dough 1 package active dry yeast (2 teaspoons) 1 cup warm water (105° to 115°, no more) 3 cups all-purpose or bread flour 1 tablespoon sugar 1 teaspoon salt 1 tablespoon extra-virgin olive oil, plus a little for coating Dissolve the yeast in the warm water.sing a dough hook, combine the flour, sugar and salt. Add the liquid ingredients and mix on low until the dough begins to clump around the dough hook. Remove and knead as above.Your pizza dough should be a smooth, elastic ball. Lightly oil the ball and the inside of a large glass bowl. Place the dough in the bowl, cover, and let it rise in a warm place until doubled, about an hour. For better crust, punch down the dough, reshape into a ball and let it rise again.Divide the dough into 4 equal portions, about 6 ounces each. Roll each portion into a ball, then, working on a lightly floured surface, stretch the dough and work it with your fingers or a rolling pin to form an 8-inch circle. Pizza Sauce 1/4 cup butter 3 cloves garlic, minced 1 cup grated Parmesan cheese 1/2 cup heavy cream Pinch of salt and pepper Melt butter in a medium saucepan over medium heat. Add garlic and sauté for 2 or 3 minutes. Stir in the cheese, cream, salt and pepper and heat through, stirring constantly. Remove from heat. Spread sauce, oil and toppings only within the rim of the crust.Bake your pizzas in a very hot oven. A 500° oven is perfect. A lower temperature is OK if your oven doesn't go that high; just cook it a little longer.

This is my version of a classic pizza dough: One packet of yeast 700g of plain flour 1.5 cups of lukewarm water 1–1½ tsp sugar 1 tsp salt Olive oil Pour the water into a mixing bowl, and add the yeast and the sugar. The water should be warm enough to activate the yeast (about 45°C) but no warmer, as it will kill them. Stir initially, then allow to sit for about 10 minutes. Meanwhile, add the flour, salt and a tablespoon of olive oil into another bowl. When ready, add the yeast mixture a little at a time, and mix together until it becomes a sticky mass (but make sure that it's not too wet). Knead in the bowl for a few moments, then remove onto a lightly-floured surface. Throw the dough down onto the flour somewhere between five to ten times, then knead for a few minutes. Throw it down a few more times (it will be sticky at first, but as it accumulates flour it will become easier to handle. At this point, coat a bowl with olive oil, put the dough in it and cover with a cloth. Allow it to raise for four to eight hours. Once it has risen, there should be enough dough for two large, or for four small pizzas. Slice into the appropriate number of smaller dough balls and either use immediately or refrigerate for up to four days. The dough can be frozen longer-term, but it must be defrosted thoroughly before stretching. For many more pizza and pizza dough recipes check out: http://www.celtnet.org.uk/recipes/pizza.php