Pizza

Fresh grilled artichoke hearts (how to prep), grilled shrimp, ham, red onion.
Pizza heaven!

Not afraid to use a Pillsbury refrigerated-dough thin pizza crust occasionally... Here's my trick for crunchy, evenly cooked crust: Precook the crust by itself on a pan for 5 minutes per directions, then go another 3-4 minutes with the broiler on. When you pop it out of the oven, the crust should be stable enough to be topped immediately, and finish cooking the pizza directly on the rack.

Other trick: Put a very thin layer of sauce on the crust, then add toppings, then another layer of sauce on top, it keeps the cheese and toppings from drying up.