Inspired by an interaction I had in the comments of the bread community recently.
The dough is exactly this recipe https://www.seriouseats.com/foolproof-pan-pizza-recipe
Cheddar cheese stuffed between the edge of the dough and the pan to make a crisp on the crust
Sauce is basic tomato sauce from a can, garlic, basil, salt, and a bit of lao gan ma
Random smattering of salami from a costco charcuterie package
Low moisture mozzarella with a bit of parmesan added the second it came out of the oven
Yeah I do this all the time from the Cooks Illustrated Best Skillet Recipes book. You can do all sorts of things. Get a pizza stone and you can assembly line them pretty quickly, put the stone in the oven to preheat and just swap em out as needed.
Cans of whole peeled tomatoes blended with salt and herbs, and oil for the sauce. Use the oil from the anchovy can if you’re really feeling saucy.
Add rosemary or basil to the dough when mixing the dry ingredients.
Roll it out big then fold the edges around cheese for stuffed crust.
The possibilities are endless.