I'm sure part of this is my burn out of Pizza Hut from working over a decade there. Everything felt plain without my special additions. The biggest thing was the extra shredded Asiago/Parmesan on the crust (why I have defaulted to Dominos, post-Hut). Baking cheese on the crust makes a pizza 10 times better. Pizza Huts did not all uniformly carry this (I am suspecting they do now!) Ask for the parmesean on top of the pizza rolls before baking them. Tastes awesome.
I blended sauces or added my own toppings from home.
I made a a Caesar Salad pizza which was awesome. Caesar dressing for the base, top with chicken, bacon, then after baking drop some romaine on top if you want to make a legit "salad pizza". I would also stuff the stuffed crust with other toppings years before they made it a marketing trick. I also made stuffed cheesey bread before Dominos came up with it.
My favorite was my "breakfast supreme" pizza.
Quick version: Pan crust with white sauce. Add ham, pork (sometimes beef too), mushrooms, jalapenos, top with Parmesan and bacon (to make sure it is crispy). Had it almost every morning when I opened the restaurant.
Expanded version: Thin crust, scramble some eggs and drop on thin crust. Add toppings. Lay another thin crust on top and seal edges. Poke holes in top, sprinkle cheese on top as well and run through oven. Ultimate breakfast calzone!
I still dabble in pizzacraft at home. I keep meaning to post photos/instructions in the NWR Kitchen thread but I always eat them before I remember [size=78%].[/size]