Those toppings look wonderful! I'm frustrated about pizza crust, though. I have tried many recipes, including several KA ones, and still haven't found what I want: a THIN, NY style crust that bubbles and gets blistered and blackened in touches without turning to rock-hard cardboard. Not a bread-y crust, but not a cracker crust. I can't explain it, and I can't find it. Any suggestions? I have a pizza stone, I've got sourdough starter that I've tried, I've tried cold-ferment rises, I've tried semolina and high-gluten flours, and still no luck. But thanks for the topping suggestions! My favorite pizza is pineapple and red onion with cheese, but I never thought to saute the pineapple first! Yum. Hi Robyn, The NY crust is a bit tricky to get, especially if you don't have a 800°F oven. I like to use high gluten flour and high hydration for a fairly slack dough. There are some great NY style clone recipes out there, find them with a web search. I've seen many copies of "Ray's" in the past. Have fun trying new recipes! ~ MaryJane

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