Shortly after moving out here 3 years ago I got into making apple wine. Not knowing what else to do with the leftover half packet of yeast, I got into pizza making with the electric oven and, originally, a reused rectangular aluminum pan. I've switched to steel with a cheap anti-stick coating that soon got scoured off; rust spots add to the flavor, or to something.
Turns out I like my pizza better than any I've had anywhere else, but most of my friends don't like it as well my way. I like the vegetables not pre-cooked, and a medium thickness crust with garlic and herbs in it, and it comes out somewhat tostada-like stiff because you can't really fold it. And yes, I've gotten good results a couple times with pineapple and potted meat (cheaper knock-off of Spam). The dough is aged at least overnight, but not rolled out and with no spectacular stretching. I've used various combinations of cheeses from the supermarket, and it seems fresh local mozzarella's no better than shredded in bags. The only stuff I pre-cook is ground beef and sometimes sausage, because it's too juicy and greasy otherwise, though some types of sausage are dry enough. However, the sauce is all from jars -- sometimes the cheap watery stuff, other times mid-range, but never the really fancy stuff. The herbs are all from dried. The flour's cheap all-purpose, and I raise the dough an hour warm before refrigerating. I've stopped kneading the dough after raising, and never noticed a difference.
Typical dough herbs: garlic and oregano; haven't used thyme or rosemary in a while for this. Oil's the really cheap vegetable stuff, as long as it wasn't drained from a crankcase. Sometimes I infuse the oil warm with the herbs, sometimes I just macerate them in the oil with the sugar, and I've used various orders of mixing for the dough ingredients, usually aiming to dirty the fewest implements. I proof the yeast only if the half-packet's been kept 2 weeks or more, simply by first laying it with the sugar water to be used, and waiting.
Typical vegetable toppings: bell peppers (green and/or red, but red and yellow are so expensive I use more green), onions (yellow or red, rarely scallions or green bulb), and mushrooms (cheap kind). Unusual vegetables: zucchini, yellow squash, or broccoli. Carrots are my favorite vegetable, but I don't think I'd ever try them on pizza.
Once in a while I'll top with powdered Romano-Parmesan, but if it lands on top of vegetables that don't act as a good heat sink, it burns in the 12 minutes I give it at 475.
I've done white pizza too, with ricotta. Once I forgot I was making white and put on red sauce as well, and it wasn't bad.
