I love baby clams with my home-marinated artichoke hearts as a topping, which is strange, because I don't care for any other seafood on pizza. I also love my pickled jalapeno rings on a cheese pizza. When I worked in a pizza parlor as a teen, we used to make those pizzas and scarf on them, waiting to see whose eyes would start watering first. I also like to eat crisp, cold dill pickles with pizza (not on it)which is another thing I picked up working there...yeah, I know, salt on top of salt, but I love the combo.

I know this posting is way old, but when I was searching for the same answer I found your question form 2008. So i did some testing myself. If you buy a pizza already cooked, no problem. 375 degrees, Make sure all meats are pre cooked and I added my veggies in the microwave for 4 minutes before putting them on the pizza. This softened them. I put the pizza in the center of the oven for 15 minutes.I also melter some butter and rubbed it on the crust so it wouldn't burn then put foil around the edges to protect the crust form burning. The cheese melted and the pizza was awesome!!! Frozen Pizza. Just add about 5-10 additional minutes to cook time and put on lower rack so dough gets cooked. Also, thaw out the frozen pizza a few hours before cooking and it will be great! Sorry all these other answers all referred to what you already knew. Maybe in 2011 we can all finally rest on this:)

Instead of French bread, I use Ciabatta bread for that because it is closer to pizza shape. My favorite way to top it is with sliced vine-ripened tomatoes with buffalo mozzarella, and a chiffonade of fresh basil. I think it would be a good idea to make it easy to for guests to keep it very simple, if that is what they prefer. I would have sliced Provolone and Asiago cheese as two of the cheese options. When I make mine, I spread the bread first with herb garlic butter. Here's how I make it: 1/2 head of Garlic, about 8-12 cloves 2-3 tbsp chopped fresh oregano 2 tbsp chopped fresh thyme (all stems removed) 1/2 cup chopped fresh basil 1/2 pound unsalted butter, room temperature 1 tbsp freshly ground black pepper 1/8 tsp ground cayenne (red pepper) 1 tsp salt 1/2 cup extra virgin olive oil Peel the cloves of garlic, remove stems, and chop coarsely, into about 4-6 pieces per clove. Put into a small food processor with the oregano, thyme, and basil. Process until the garlic has been finely chopped and then add one stick (1/2 cup or 1/4 lb.) butter and blend until smooth. Add peppers and salt and the remaining butter and blend. Lastly add olive oil, to make the butter easier to spread and for flavor. If you want the butter to be softer add more olive oil. Do not substitute dried herbs for fresh - omit them if you do not have the fresh ones. I agree that artichoke heart is one of the best toppings. I have no idea what children would like, but you could marinate some mushrooms or have a mushroom tapenade. I usually saute a medley of mushrooms for pizza, although some of them are expensive. Lars

We printed these recipes out as they are just the right type of meals that we were searching for. I will probably share some of these with our Moms and Tots group (St. Ann's Parish Family, Sayville, NY) Comfort food with out meats "works" for us! Thank You, And Sew it goes----Laura and Family