I worked at a local Greek pizzeria in college. In my time working there, I had some great pizza. Some of the flavors of the ground beef pizza serve as inspiration for this recipe. Side note: Greeks are some of the greatest people I've ever met. If they love you, you are like family. I still walk in the restaurant and am welcomed enthusiastically and my daughter with cheek pinches.
I love homemade pizza and this one is a family favorite. Some of the steps can easily be done in advance. Also, this pizza heats up well the next day.
For the dough, I use Michael Ruhlman's recipe from Twenty. If you like to cook and don't own his book, go buy it! It's fantastic, logical, and never fails. Oh and go follow his blog and Twitter feed.
The sauce is a concoction I came up with that is tomatoes, carrots, onions, celery, garlic, and herbs cooked down until at my desired thickness and pureed. I make a huge batch each summer with tomatoes from our garden and keep a stash in the freezer. But you can use any sauce you like. I use almost a pint for about a 12-inch pizza.
The onions, I caramelize following Ruhlman's technique in Twenty.