The Vegetarian 5-Ingredient Gourmet has a recipe for two onion pizza. We had yellow and red onions. Now, we absolutely love onion pizza provided it is made well and does not include a lot of skins. I knew we would already vote for this recipe so, I added some red and orange bell peppers. I loved how pretty it came out. Food has to look inviting to convince anyone to taste it. I used Classico Spaghetti Sauce on the bottom and topped the vegetables with Jarlsburg cheese.
Pizza crust is a problem. Boboli pizza crust is featured here, but I got tired of it quickly. It is expensive and often hard to find in our stores. Also, it is hard to store and must be refrigerated not long after purchase if not used. I tried a "Mama's Something" and disliked it even more. The Boboli cooks well, it just often sticks to the pan making less support for a mound of toppings.
Even with this complaint, I much prefer making my own pizza than ordering in. And we don't even talk about buying frozen pizzas, although have done so when in a bind. I like being able to flavor as I wish. I look for variety in my pizzas. I am extremely busy as most young adults are and enjoy serving pizza biweekly. But it's never the same pizza two times in a row. I'm sure I will share some more ideas in the future.
Until then, try this out. If you've never had an onion or onion and fresh garlic pizza before, give it a shot. It's quite special.