Toppings of your choice (I offered up what I had on hand: a Trader Joe's package of grilled eggplant and zucchini, a ball of smoked fresh mozzarella, some jarred tomato sauce (which I let them paint on their crusts with a basting brush), a fresh zucchini, and a tube of sundried tomato paste)
Top crusts with desired toppings, then bake (on a baking sheet) at 425 for approximately 15 minutes.
*My mom introduced me to these crusts (pictured up top, that photo is poached off of the Vicolo website) when we were out in Idaho. She simply tossed some cherry tomatoes on the crusts, added some fresh mozzarella and baked them. Then before serving, she chopped fresh basil on top of the pizzas. It couldn't have been easier, and they were delicious. You get these crusts in the frozen section and in Fairfield County, CT I know they carry them at Whole Foods. They beat making your own dough-- or even dealing with rolling store bought dough out-- because they are these perfect self-contained "canvases". The texture is hearty, and slightly crunchy. They're my new food crush.