|Pizza Margherita from Martha Stewart|
|Fresh Ricotta and Red Onion pizza from Smitten Kitchen|
|Pear and Gorgonzola Pizza from AllRecipes|
A very useful tip I've learned from making homemade pizza is to bake the pizza until just about done and then take it off the pan and cook a few minutes more directly on the oven rack. This extra step allows the middle of your crust to crisp up a little more.
Angela from Windy City Knits