This is from StephenCooks.com, a very well done cooking blog. I'm lazy, so substitute Boboli crusts for the homemade ones Stephen talks about.

Fennel Pancetta Pizza

• dough for 1 pizza shell (see recipe HERE)
• 1/2 small fennel bulb
• 1 smallish onion
• 1/2 Granny Smith apple, peeled, cored and sliced
• 2 1/4" slices pancetta, diced
• 3 T pine nuts
• 2 0z Parmigiano Reggiano, shredded
• 2 0z Manchego, shredded
• 2 oz fresh mozzarella, shredded
• 3 T minced flat leaf parsley
• 3 scallions, cut in threads
• 12 grape tomatoes 3 large cloves garlic
• 3 T fresh rosemary, chopped olive oil

Instructions

• Halve the grape tomatoes, toss them in a little olive oil and dry them for about 25 minutes in a 325º oven. Set aside.
• Remove the outer layer of the fennel bulb and discard. Cut the bulb in half lengthwise and reserve one half for another purpose. Cut off the root end of the remaining fennel half and slice the bulb crosswise into 1/4" slices.
• Peel and slice the onion in thick slices.
• Chop the garlic.
• Sauté the pancetta until just crisp and drain on paper towels.
• Toast the pine nuts in a dry skillet over high heat, stirring, until they start to darken; then scoop them onto a paper towel lined plate.
• When the pizza dough has completed the second rise spread 3 tablespoons olive oil over the shell and then the fennel, apple and onion slices. Scatter on the rosemary and garlic and bake on a preheated pizza stone 8 - 10 minutes at 450º. Spread on the cheeses, then scatter on the pancetta and grape tomatoes. Bake 8 - 10 minutes more at 400º, until the crust is golden brown. Scatter on the parsley, pine nuts and scallions, cut in slices and serve immediately.

There's no better way to cook a pizza than on the grill. The high, dry heat of your grill makes it the perfect pizza oven. This Italian inspired pizza is loaded with delicious flavors sure to make everyone happy. Prep Time: 20 minutes Cook Time: 10 minutes

Ingredients:

• 1 pound sweet or hot Italian sausages
• 1 red bell pepper, seeded and cut in half
• 1 yellow bell pepper, seeded and cut in half
• 4 roma tomatoes, thinly sliced
• 2 cups grated mozzarella cheese
• 3/4 cup olive oil
• 1/2 cup grated Parmesan
• 1/2 cup balsamic vinegar
• 4 cloves garlic minced
• 2 tablespoons fresh rosemary, chopped
• one recipe Pizza Dough or one package frozen pizza dough

Preparation:

Preheat grill. Divide pizza dough into 4 equal pieces. Roll into rounds about 8 to 9 inches in diameter. Combine olive oil, balsamic vinegar, garlic and rosemary. Brush bell peppers lightly with mixture. Place sausage and bell peppers on hot grill. Grill until peppers have started to blacken and blister and sausage is sizzling and browned. Remove from grill and cut the peppers into thin strips and the sausage into thin slices. Place pizza rounds on hot grill. Allow to slight brown on both sides. Remove from grill and top with cheeses, sausage and bell peppers. Light drizzle olive oil mixture over the top and return to the grill over a low heat. Close lid and grill until cheese is melted. Remove and serve. http://bbq.about.com/od/miscellaneousrecipes/r/bl20706a.htm

Ingredients

• 1 store bought pizza dough
• Cornmeal or flour, for dough
• 2 tablespoons extra-virgin olive oil (2 turns of the pan plus a drizzle)
• 1 pound ground chicken
• 3 cloves garlic, chopped
• 1 small onion, chopped
• Salt and pepper
• Handful flat-leaf parsley, chopped
• Couple pinches crushed red pepper flakes
• Couple pinches dried oregano
• 1 (8-ounce) can tomato sauce
• 1 cup grated Parmigiano-Reggiano
• 1 1/2 cups shredded provolone
• 5 to 6 leaves basil, torn or shredded

Directions Preheat oven to 425 degrees F. Coat hands and work surface with a little cornmeal or flour. Using your hand or a rolling pin, form a 14-inch round pizza. Place pizza on a baking sheet or pizza stone and poke the top with a few holes. Drizzle a little bit of extra-virgin olive oil down over the dough and place in oven. Bake 10 minutes. Meanwhile, heat a deep skillet over medium-high heat with 2 tablespoons of extra-virgin olive oil. Add meat and break it up with a wooden spoon. To browned meat, add garlic and onions, then season with salt and pepper. Cook together 5 to 6 minutes then add parsley, red pepper flakes, oregano and the tomatoes to the pan. Heat the sauce through. Remove pizza from oven after 10 minutes and top with sauce and cheeses. Return to oven and bake until golden and bubbly, another 10 to12 minutes. Top the pizza with basil, cut and serve.

Ingredients

• 2 cups mashed potatoes
• 6 slices cooked bacon, crumbled
• ¼ cup sliced green onions
• 8 eaches flour tortillas
• 2 cups shredded Cheddar cheese
• 2 tablespoons softened butter
• 1 cup salsa
• ¼ cup sour cream

Directions

• Stir together the mashed potatoes, bacon, and green onions. Spread the mashed potato mixture onto one side of half of the tortillas, spreading to within 1/2 inch of the edges. Sprinkle the shredded cheese on top of the mashed potatoes and top with the remaining tortillas. Lightly butter each side of the quesadillas.
• Preheat a large skillet over medium heat. Place a quesadilla into the preheated pan, and cook until golden brown and crispy, then turn over, and continue cooking on the other side until browned, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve with salsa and sour cream.

Source: https://www.allrecipes.com/recipe/149679/mashed-potato-quesadilla/

Ingredients:

• 1/2 cup warm water (105 to 110 degrees F)
• 2 teaspoons dry yeast
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3 tablespoons olive oil

Directions: Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• ½ cup onion, chopped
• ¼ cup celery, chopped
• 1 garlic clove, minced
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 2 tablespoons grated parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon black pepper
• 1 small bay leaf
• 1 teaspoon fennel seed

Directions

In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent. Add tomato sauce and tomato paste and stir until smooth. Add remaining ingredients and bring to slow simmer. Simmer for 30-60 minutes (or not at all depending on your taste and time frame). Remove the bay leaf and spread the sauce on your prepared pizza dough. From http://www.food.com/recipe/ultimate-pizza-sauce-114392 via Gwen

Ingredients:

• 1 tablespoon yellow cornmeal
• 2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows
• 6 teaspoons extra-virgin olive oil
• 1 1/3 cups, grated pasteurized mozzarella
• 2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
• 1/4 cup grated Parmesan
• 1 large garlic clove, minced, optional
• 6 fresh basil leaves, plus extra for garnish
• /2 teaspoon salt

Directions: Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of pizza dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet. Drizzle 2 teaspoons of oil over each pizza dough. Sprinkle the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.