Left over rib meat from the night before, sweet bbq sauce, sharp cheddar, and lots of onions. Dough bought at Fresh n Easy ('cause I'm lazy).
I'm getting my temps down to get an even cook of top and bottom. For a while I was getting a burnt bottom. So now I turn the oven to low between pizzas than slowly increase the heat. Also I've been setting my finished pies on a heated pizza stone. This seemed to keep my bottom crispy.