Instructions: Place each pizza crust on a 12-inch pizza pan or 12- by 15-inch baking sheet (see comments).

To assemble each pizza, brush crust with about 1 tablespoon garlic oil, then spread 1/2 to 3/4 cup marinara sauce to within 1/2 inch of edge.

Over marinara sauce, scatter 1/4 to 1/2 cup caramelized onions, 1/2 to 1 cup fish or meat, 1 1/2 to 2 cups sliced vegetables, 2 tablespoons olives, 2 tablespoons capers, 1/4 to 1/2 cup fresh basil leaves or pesto or 1 to 2 teaspoons dried herbs, and about 2 cups cheese.

Bake pizzas on the lowest rack of a 500 degree oven until crusts are well browned on the bottom, 10 to 15 minutes for unbaked crusts, 7 to 12 minutes for prebaked crusts. Cut into wedges. Add salt and pepper to taste.

This recipe yields 4 pizzas; 10 to 12 servings.

Comments: The Kuletos bake their pizzas in a wood-fired pizza oven. For crisp-crusted results in a regular oven, bake pizzas on baking sheets on the bottom rack. If using a pizza stone, heat on bottom rack of a 500 degree oven at least 30 minutes before using. To transfer pizzas to stone, assemble them on cornmeal-coated 12- by 15-inch baking sheets that have at least 1 edge without a rim, or on a wood pizza peel. Put edge of pan or peel over stone, about 2 inches from far edge, then slide pizza off pan onto stone. Let guests choose their own toppings from this recipe, or try the Kuletos favorite combinations, given in the recipes that are in this collection.

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