I've been making "Meatza" for years. I precook ground turkey or beef as the crust, drain off the juices and top with tomato paste - not sauce - herbs and spices (pepper, basil, rosemary, thyme, etc.), artichoke hearts, olives, multiple and various cheeses (feta, blue, grated Parmesan, cheddar, mozzarella, etc. though not necessarily all at once! (yeah, I know but I don't seem to be lactose-intolerant)), various meats (sausage, pepperoni, ham, etc.). Cook it until bubbly and brown.
The higher-quality the ingredients the tastier it is! Now, plain-old bread-crust pizza is too boring for me.
EDIT: I find that ground turkey makes a dryer crust. It's a little harder to eat if I overcook it.
