Dice the fresh onions (I use Vidalia, Walla Walla, Oso Sweet or other), fresh shallots, and fresh garlic and saute in olive oil until edges turn brown. Start with the onions, as you dice the shallots very fine, add them, then thin slice the garlic cloves. Add brown sugar or other natural sweetener to aid the browning process. Properly formulated, this makes a sticky sauce to spread over pizza about half an inch thick. Saute some sliced mushrooms and maybe some cooked quartered artichoke hearts. Pictured are Kalamata olive and chopped asparagus.
My advice - don't skip on the shallots or garlic. Dice the shallots until "grits" size - they have a bit too much fiber. At minimum use mushrooms and olives in my opinion. Make sure all ingredients are cooked before putting them on the pizza. I use the nice pizza oven stone and the wooden pizza "peel" so I have to work quickly.
The pizza bread is really much more water than bread normally has. It would be very sticky if not kept coated in flour. If the water and flour ratio is right you can work a little whole wheat into the recipe no problem.