I think I may have a new recipe for pizza.
Buy already cooked pork, pulled kind without seasoning preferably.
Using spaghetti sauce works for the pies base (if the spaghetti sauce is a bit watery add some tomato paste to thicken it before spreading onto the pie crust; so it is thicker so it doesn't run off the sides when you tip a slice to eat it).
Sprinkle yellow corn top of pizza sauce, corn taken off the cobb.
Add sliced mushrooms.
Add sliced olive bits.
Add salt to taste.
Add black ground pepper to taste.
Top with strings of cheddar and mozzarella cheese.
Use diced bits of pork from pork chops. Or market type pulled style unseasoned pork. Put on top.
Sprinkling bits of chives to add a nip to it.
Flat pizza dough. Thin crust. Set the oven at 350 degrees, set pizza pan on second level between the top and bottom oven heat coils, and heat for 15 minutes.
For rising pizza dough. Thick crust set the oven at 450 degrees, set pizza pan on second level between the top and bottom oven heat coils, cook for 15 to 20 minutes.
The best way to see if it is done is to look at the cheese and see if it has melted evenly; and also look to see that the crust is a light tan with speckle dots of brown around the edge of the crust. Especially watch and see as that works best for me when I see the thick crust pizza's edges turning light brown too.