Here's how I made it.
The next layer was a smoked gouda spreadable cheese. We like herb/garlic, too.
On top of that I put raw shrimp, mushrooms, and sweet onion. I seasoned it with my own spice mix but any BBQ seasoning would work.
The top layer was mozzarella to add that traditional, thick, stretchy goodness.
3 cups all purpose flour
1 cup whole wheat flour
1 pkg active dry yeast or 1/2 T if using bread machine yeast (The difference is in how they are added to the flour. See below)
1 t. salt
1 1/3 cup warm water
2 T oil
I make mine in my Kitchenaid now, with bread machine yeast. The yeast is added dry to the flour and salt. Add the water and oil and knead for 10 minutes on level 2.
If you are making the dough by hand, dissolve the yeast in warm water. Mix in remaining ingredients and knead the dough for 10 minutes.
Cover and let rise for 2 hours. This amount of dough will fill two sheet pans or three round pans with a very thin crust. If you want a thick crust, use two round pans. The dough will keep well in the refrigerator for about a week, if you can wait that long to make another one.
Preheat the oven to 400 degrees. Place the pizza on a middle rack and set the timer for 18 minutes. Check at this point to see if the crust is done and top brown. If not, watch it carefully for another minute or two.