It looks good to me.
It's not burnt, it just has a few charred speckles on it which may or may not add to the flavor of the pizza depending on your palate.
Most, and I go out on a limb here, pizza places sport that kind of speckles. But I'd stay away from spraying additional water on it as Chickenparm suggested for frozen pies. It might have a reverse effect on fresh pies by making the crust soggier.
Putting the cheese under the sauce, like Sacwood suggested, might kill two birds with one stone.
First, the oil in the cheese prevents the liquid expelled by some of the toppings during the bake to seep into the crust because it creates a film on top of the raw crust and secondly, the sauce covering the cheese might make it a bit harder to char the cheese.
However, it all depends on how you like it, after all.