Savory pizza with all the toppings!

Ingredients:

2 packages of pizza crust mix (any variety) for one large or two medium pizzas

Thick marinara sauce (flavor of your choice- but avoid flavors that would contradict toppings)

1 - 16 oz. grated mozzarella package

Toppings of your choice: e.g. black olives, pepperoni, browned and drained bacon or sausage, mushrooms, green peppers, onions.

Directions:

Prepare pizza crust according to package.

Spray pizza pan lightly with nonstick cooking oil and dust with flour then turn pan upside down over the sink to remove excess flour (use nothing if using a pizza stone).

Best cooked on high temperature on a pizza stone. An unlined pizza pan will also work.

Press dough, working from a ball in the center, gently work dough out to approximately 1-2 inches from the edge.  

Apply marinara sauce to the center of the pizza with a pastry brush and work out to about 1 inch from the edge.

Liberally apply cheese according to taste.

Apply meat toppings and finely chopping toppings like onions first then apply vegetables last/

When applying meat, make sure to roll tightly in a paper towel before placing on pizza to avoid over saturation of grease.

Cook on high heat according to the crust recommendations.  Usually it's best to cook pizzas on very high heat for shorter amounts of time to get a crispy crust.  However, the more toppings and cheese when cooking in a traditional, non-convection oven, the lower the heat to make sure your crust doesn't cook before your toppings are done.  Also, it may be best to cook two medium pizzas instead of one large pizza to ensure the center of the pizza(s) are cooked evenly through.