I have discussed the "pizza making process" in earlier posts.
This version is an alfredo sauce base topped with spicy italian sausage, Mozzerella, a mixture of small plum tomatoes off my vine and large vine ripened tomatoes, green peppers and red onions. The crust was lightly brushed with pesto. A great option if you have it is to crumble some goat cheese on top.
If you are wondering about the shape, well... I made it at the gallery after hours and the oven is one of those really small apartment style ovens... so I have to make the pizza oblong so the edges wont be too close to the sides of the oven and burn!