My favorite pizza trick is to switch to the broiler for the last 30 seconds. It makes the top get all browned, without drying out the interior. But you have to be careful, because just a few seconds too long and it'll burn.

This time we tried it with cheddar, which tasted sharper and more sour than mozzarella and also looked more appealing -- it wasn't as thick and gooey, and the texture conformed better to the food underneath. (I like to use the cheese as the top layer, as it helps stick all the ingredients together, with seasonings on top so it's not a uniform white.) Cheddar also seems to be less prone to setting off my dairy allergy, and I don't know why -- maybe because it's a harder cheese? Or isn't as fatty?

I brushed the bottom of the dough with grapeseed oil, which James says made it greasy, but I thought it crisped up well and didn't get on my fingers, so obviously he's lying. I can't tell what the advantage to grapeseed oil is yet; I've only been using it for a day, but my impression so far is that it's nearly tasteless. I think it might have a higher smoke point, which could be handy for browning meat (when I sautéed the chicken, it didn't smoke when olive oil would have). Using it on the underside of the dough doesn't seem to have worked too well, as it didn't really get hot enough.

Some spinach, chicken, and chopped tomatoes rounded things out well. A fruity side-dish would have been good, too. It all went well with white wine.

All in all, I was pretty pleased. And James said he liked it.