This is a recipe for some really good, vegetarian, pizza. Strangely enough I use no meat on this, and any attempts to do so in the past merely overpowered the flavor from all the other ingredients. It also keeps the pizza from getting too greasy, and maybe, just maybe, makes it slightly healthier.
One of the absolute key requirements of making fucking awesome pizza is cooking it on a pizza stone. Without the stone, the crust never really cooks evenly, and tends to be soft in the middle and burnt on the outside. This recipe still makes good pizza if you're using a pan, but it won't be fucking awesome. You'll probably end up with frickin' good pizza, which, when you think about it, ain't too bad.
The nice thing about pizza stones is that you don't need some high-end, $100 fancy-pants item. A $10 stone from any big-box retailer will work just fine, as long as it's been cured properly. So do yourself a favor, get a stone.
Recommended Ingredients (for toppings):
1) Lightly oil the baking stone and let it sit in a 300-degree F oven for approximately 30 minutes.
2) If you made my home-made dough recipe, tear off half of the now-raised dough and roll it out (should make a roughly 12" - 14" diameter surface. Lay the dough out on the hot stone, and crimp up the edges to make the crust. Lightly sprinkle the crust with sesame seeds.
3) Shred the whole pound of mozarella, and maybe 1/4 - 1/2 cup of the romano cheese. Toss the two cheeses together until well-mixed.
4) Add the sauce, toppings, and cheese as you see fit (it's always a good idea to put the spinach underneath the cheese).
5) Bake the pizza at 475 degrees for about 15 minutes or until the cheese is golden brown. Let sit about 5 minutes before cutting.