This one had provolone as a base atop the crust, then the sauce, a couple of different kinds of meat, pickled banana peppers, and olives. It was held together with a sprinkle of shredded cheeses. I par-baked the bare crust in a 450 oven on a stone before dressing it up with the toppings. That worked nicely.
We’ve taken to eating pizzas off of wooden cutting boards. It just never seemed right eating them off of plates, although we have done that a lot ere now. Greasy cardboard is, of course, the ideal.