I bought pizza sauce to go along with it.
The key to making pizza with this dough is cooking the dough on its own for several minutes before adding toppings. That way it's nice and crispy all around as opposed to doughy in the middle.
Then I topped the half-baked dough with the pizza sauce plus my sauteed veggies, shredded chicken breast, and some of TJ's jarred fire-roasted peppers for good measure. I baked it for about 6 more minutes at 425 degrees, and I topped it with arugula tossed in balsamic vinegar. And I couldn't stop myself from digging in before Justin got home!