The pizza is so versatile. It is a canvas for a food artist. Anything can go on a pizza and it would still taste good. I had a piece of left over polenta pizza dough in the freezer, which I originally thought was pasta dough until it thawed out (I really should label my little bits and pieces that I throw in the freezer), so the ravioli ingredients were replaced with a very limited selection of pizza toppings on hand. I didn't have any salami or italian sausage, so bacon was used. I did however have some of the basics such as sundried tomatoes, olives, mozarella, topped with a lovely yellow capsicum, sliced fresh basil and drizzled with olive oil. Teenage daughter is an avid BBQ chicken pizza girl, but she said this was one of the best she's ever tasted. Needless to say there weren't any leftovers.