Brush dough with 2 teaspoons olive oil. Top with 5 or 6 thin slices sweet potato, 2 teaspoons snipped fresh sage and 2 teaspoons maple syrup. Sprinkle with 1 tablespoon crumbled, crisp-cooked pancetta. If you like, sprinkle with sea salt and black pepper.
In a medium skillet, cook 1/2 cup thinly sliced sweet onion in 1 tablespoon hot vegetable oil over medium-low heat until tender and golden brown. Spread onion on dough. Top with 5 to 6 slices thinly sliced pear and sprinkle with 2 tablespoons blue cheese.
Spread 2 tablespoons bottled barbecue sauce on dough. Top with one-quarter cup shredded cooked chicken and 1 tablespoon chopped green sweet pepper. Sprinkle with 2 tablespoons shredded Monterey Jack cheese.
Top a dough oval with 5 or 6 thin slices apple. Sprinkle with 1 slice crumbled, crisp-cooked bacon. Drizzle with 2 teaspoons maple syrup. If desired, sprinkle with 2 tablespoons shredded white cheddar cheese.
Sprinkle dough with 2 tablespoons shredded Gruyere cheese. Top with 5 to 6 slices cooked red-skinned potato. Sprinkle with 1/2 teaspoon snipped fresh rosemary, some sea salt and a few grinds black pepper. Drizzle with 1 to 2 teaspoons olive oil.
In a medium skillet, cook 1/2 cup sliced cremini mushrooms in 2 teaspoons hot vegetable oil until nearly tender. Add 1 tablespoon balsamic vinegar; continue cooking until liquid evaporates and mushrooms are tender. Spread mushrooms over a dough oval. Sprinkle with 2 tablespoons crumbled goat cheese and 1/2 teaspoon fresh thyme. Just before serving, drizzle with 1 teaspoon balsamic vinegar.