Looks great. My original experiments while figuring out the dough was done in round cast iron skillets. The shape doesn't matter.
I did a chicken fennel sausage & hatch green chile tray for this evening. Made one last evening for dinner guests & it was so good, we had to make another today! Sausage is homemade from boneless skinless chicken thighs. Grind 'em up in the food processor, add some fresh ground fennel seed to it & saute' until cooked. The green chiles are....well just cleaned & chopped roasted hatch green chiles. We buy a case every year when green chile season comes along & freeze them so we have them all year long. In addition, we infused a few ozs of EVOO with freshly chopped garlic to drizzle on to finish topping the tray.
The richness of the sausage & the low & slow burn of the mild green chiles is pulled together by the garlic oil & creamy white cheddar. This pizza is absolutely decadent with strong flavors on a crispy crust. It's become one of our real favorites to make on the VP style crust.