Stir in the oregano, salt, and balsamic vinegar to the onion mixture. Take off heat and put to the side.

Stretch the pizza dough into a circle with an 8 or 9 inch diameter and place on a parchment lined baking sheet or pizza stone.

Place the caramelized onions onto the pizza and bake for 15 to 18 minutes or until the crust is golden.

Once baked, add the tomatoes and arugula evenly to the pizza. Drizzle the lemon juice on top and serve immediately. Enjoy!

Bring a large skillet to medium-high heat and add the butter. When the butter is melted, add the onions to the skillet along with a pinch of salt. Cook, stirring the onions occasionally for 10 minutes. Reduce the heat to medium and continue to cook for 10 more minutes, stirring occasionally until the onions are dark golden brown. Set aside when finished.

Meanwhile, preheat your oven broiler. Put the halved jalapenos on a small baking sheet and broil on an upper rack for 10–15 minutes until the jalapenos are soft and begin to brown on the edges. Set aside and dice them up when they’re cooled off.

Place a large piece of parchment (one that will fit on top of an inverted rimmed baking sheet with a little overhang) on the counter. Spread your dough out on the parchment in an oblong shape or a rectangle, if you like. Make sure the dough won’t be bigger than the back of that baking sheet.

Spread the bbq sauce evenly over the pizza dough, leaving an inch or so around the border. Add the pulled pork, caramelized onions, and diced roasted jalapenos to the dough, distributing them evenly. Sprinkle on the cheese.

Take out a second rimmed baking sheet and turn it upside down. Carefully slide the parchment with the pizza onto the inverted baking sheet. Then transfer it to the really hot inverted baking sheet in your oven. (If you only have one baking sheet, see note below.)

Bake for 15–20 minutes until the crust is puffed up and turning light golden brown underneath and the cheese and toppings are heated through and the cheese is beginning to get brown spots as well.
Remove from the oven and let it sit for 5 minutes or so before slicing and serving. Enjoy!

Note: You’ll get a better cooked crust with a crispier bottom if you cook the pizza on a preheated surface. If you only have one rimmed baking sheet or think my crazy method is too complicated, just slide the parchment into a rimmed baking sheet (not inverted) and put it in the oven.

Unroll dough disk from the parchment paper. Then place the parchment paper as a liner for your pizza pan. Lay the dough disk on top of the parchment paper and pat it down to smooth any creases left from being rolled up.

Brush the olive oil and then the garlic onto the surface of the dough, spreading evenly and going very close to the edges. Top the garlic and olive oil with drained and crumbled tuna, spreading evenly. Sprinkle lightly with salt.

Add olives and onions, then top those with oregano and Parmesan. Finally, top everything with shredded mozzarella, making sure to cover the tuna meat completely.

Bake according to the pizza crust instructions or until mozzarella is fully melted and starting to caramelize. Slice and serve hot, drizzling slices with more olive oil, if desired.

Put crust onto greased pizza pan. Spread pizza sauce onto crust. Depending on preference, use 1/2 to 1 full can of store bought pizza sauce.

Spread cooked ground beef over the sauce. Top with shredded mozzarella cheese and quartered pieces of American cheese. Finish with pieces of cooked bacon and dill pickle slices.

Bake for 14–19 minutes or until golden brown.

Heat 1 tablespoon olive oil in a small skillet over high heat. Season pork chop with salt and pepper, then sear in the hot skillet for 3 minutes on each side. Be careful not to overcook it! Allow to cool slightly, then dice into small chunks. (Don’t worry if the middle is somewhat raw, it will finish cooking while it’s baking on the pizza.) Toss the pork in a bowl with the steak seasoning, set aside.

While the pork is searing, brush pizza crust with remaining tablespoon olive oil. Bake in the oven for 4 to 5 minutes, or until edges become golden and crispy, but not brown.

Allow the crust to cool for a minute, then using the back side of a spoon, spread the ricotta evenly over the entire crust with the exception of about 1/4 inch around the edges.

Evenly sprinkle the seasoned pork onto the pizza, followed by the mozzarella, olives, Parmesan, basil, and red pepper flakes.

Return the pizza to the oven and bake for another 10 minutes (15 minutes if not using a pizza stone), or until mozzarella is melted and the edge of the crust is brown and crispy.

Top slices with fresh ground black pepper, freshly grated Parmesan cheese and, if desired, more red pepper flakes.

Helpful tip: To get a perfectly crisp pizza crust that won’t flop over when picked it up, I use a pizza stone. First, preheat stone in a 450ºF to 500ºF oven. When you are ready to prepare the crust, carefully remove the stone from the oven and immediately drape the crust over it. Carefully (and quickly) pull the crust until it covers the stone, then trim off any excess (or pinch it over to create an edge around the perimeter.) Just don’t touch the hot stone! (You may see the crust begin to rise and darken in color—this is good! It means the underside is cooking, which eliminates any floppiness later.) Brush the crust with olive oil, return to the oven and bake for a few minutes, or until it turns golden in color. Remove the crust before it browns too much, then carry on with the rest of your pizza recipe.

Remove florets from cauliflower and discard stems. Place florets in a food processor or high-powered blender. Process or blend the cauliflower until it is riced but still has a bit of texture to it. You should have about 2 to 3 cups of riced cauliflower.

Transfer riced cauliflower to a microwave safe bowl and cover with a tea towel. Microwave on high for 5 minutes. Remove from microwave and let stand 2–3 minutes. In order to get the right texture to your crust, you will need to extract as much water from the cauliflower as possible. Transfer the hot cauliflower to a piece of cheese cloth or a tea towel and wring over the sink until no more water can be squeezed out.

Place the freshly-squeezed, now dry, riced cauliflower back in the bowl and add egg, goat cheese, Parmesan, spices and salt. Mix well with a wooden spoon until everything is well-combined and mixture begins to bind together like a dough.

Place the ball of “dough” in the centre of your covered pizza pan or baking tray and begin to spread it evenly in a circle. Try to flatten out to about 1/4-inch thickness all around. A wet spatula or your fingers work best for spreading the dough evenly.

Place the pan in the oven and bake until golden brown, about 15–20 minutes. Remove and carefully flip the crust directly onto the pizza pan or baking tray. There is no need for the parchment paper anymore.

Place back in the oven and bake another 5–10 minutes, or until golden brown. Remove from oven and top with your favourite toppings. (For this pizza I used pizza sauce, pesto, fresh buffalo mozzarella, sliced tomato and fresh basil.) Place pizza with toppings back in the oven for 5–10 minutes, or until toppings are cooked/melted.

Remove from oven, slice with a pizza cutter and enjoy!

Evenly spread marinara sauce on pizza, leaving a little space at the edges for the crust. Top with mozzarella slices, tomato slices, sun-dried tomatoes, and artichokes. Dollop spoonfuls of pesto evenly over the pizza.

Place in the oven and bake according to crust instructions. (When using fresh dough, you typically want to bake it at 425°F for 15–20 minutes, or until dough has crisped and turned golden in color. Make sure to double check the recipe/package you’re using.)

Remove pizza from oven and top with fresh basil (optional). Enjoy!

Lay out two 12-inch squares of parchment paper on table. Roll each piece of dough into a 10-12 inch circle, about 1/8 inch thick. Spray with olive oil and let rest while oven (and pizza stone, if you have one) preheats to 450ºF.

Using a pizza peel, place the parchment sheets and crusts directly on the hot stone. Bake for 4–5 minutes until edges begin to turn brown.

Remove from oven and top with your favorite sauce and toppings. Return crusts to stone and bake an additional 7–8 minutes until cheese is warm and bubbly. Makes two 12-inch thin-crust pizzas.

Notes:
• For the toppings, we like making one meat and one vegetable pizza with this recipe. Try pepperoni and sausage with mozzarella cheese or veggie toppings of sliced peppers, onion, mushrooms, black olives, and sliced grape tomatoes.
• I like to use my convection oven when baking the pizza. Just watch to make sure you don’t overcook the cheese.

Roll out the dough to the size of the pizza pan on a sheet of parchment paper. Spread the olive oil and pressed garlic evenly onto the crust up to 1 inch from the edges. Sprinkle lightly with salt.

Top the base with the shredded mozzarella and then drop some evenly-spaced unseasoned ricotta dollops, 1/2 teaspoon at a time, over the top.

Bake for 15 minutes or until the bottom of the crust is lightly golden and the top of the pizza is beginning to caramelize. Let it set for about 5 minutes, then slice and serve.

Lightly spray pita with olive oil and sprinkle with garlic powder. Place pita on a baking sheet lined with parchment paper.

Bake pitas in the oven on center rack for 3–5 minutes. While you are waiting on that, prepare toppings—if they need to be sliced or diced, now is the time to do this.

Carefully take out heated pita and top with sauce, cheese and then pepperoni, mushrooms and olives. Put back into the oven for 8–10 minutes.

Let cool slightly, then dive in while it’s hot!