I've made it with spinach, chicken, and pesto cream sauce, jalapenos & green chiles (a favorite), with matching cheese sticks:
With barbecue chicken and onions:
And most recently as the base of the caramelized onion experiment:
Here's how I do it!
Mix 1 packet of rapid rise yeast with 1 cup of warm (but not hot) water.
Stir in 1TSP sugar and 1TBSP oil. I usually throw in a pinch of salt here as well.
Let the mixture sit for 5-10 minutes.
Add 1/2 cup of flour at a time, mixing thoroughly. I use whole wheat flour, and it takes just a little over 2 cups of flour before the dough is right. White flour takes about 3 cups.
Pat the dough lump with flour and put it in a dark cool place to rise. I usually leave it at least a 1/2 hour.
Preheat the over to 425º.
Grease a cookie sheet.Knead/press the dough out flat to cover the cookie sheet.
Mix a can of tomato sauce with cayenne pepper, garlic powder, basil, a can of green chiles, & a can of jalapenos.
Spread sauce mixture on crust.
Top with cheese.
Cook for 15-18 minutes at 425º. I like my cheese brown and crunchy but if you like yours bubbly don't cook it as long.