Make classic pizza dough (pictured above) and stretch into a round as directed. (Or use 1 pound store-bought dough.) Meanwhile, preheat a pizza stone or inverted baking sheet on the lowest oven rack at 500 degrees F for at least 1 hour. Read on to choose your topping combination; top and bake as directed.

Photography by Levi Brown

Rub the dough with olive oil and grated garlic.

Top with sliced Taleggio, lots of shaved Brussels sprouts (they will shrink), diced pancetta, grated pecorino, a drizzle of olive oil and red pepper flakes.

Bake until golden, 10 to 14 minutes.

Finish with a drizzle of olive oil, and season with salt.

Rub the dough with olive oil and grated garlic.

Top with spoonfuls of ricotta, cubes of roasted butternut squash, salt and red pepper flakes.

Bake until golden, 10 to 14 minutes.

Finish with grated Parmesan, fresh sage, a drizzle of olive oil and salt.

Rub the dough with olive oil.

Top with grated Gruyere and mozzarella, then thinly sliced Yukon gold potatoes and leeks, and salt and pepper.

Bake until the potatoes are tender and the crust is golden, 10 minutes.

Finish with more Gruyere and mozzarella, and fresh thyme; bake until melted, 3 more minutes.

Spread the dough with pizza sauce.

Top with shredded mozzarella, provolone, Parmesan, diced Spam, sliced fresh pineapple and red onion, and salt and pepper.

Bake until golden, 10 to 12 minutes.

Rub the dough with olive oil; season with salt and pepper.

Top with sliced mozzarella, quartered fresh figs and grated Parmesan.

Bake until golden, 10 minutes; sprinkle with crumbled Gorgonzola and continue baking until melted, 2 more minutes.

Rub the dough with olive oil.

Top with grated pecorino, finely chopped rosemary, salt and pepper, roasted cauliflower florets, halved red grapes and grated Asiago.

Bake until golden, 10 to 14 minutes.