If you're making your pizza dough from scratch, start this first. I use the Fleischmann's yeast because it's simple, but if you have a pizza dough recipe you love, then by all means use it!

In large bowl (or stand mixer), stir together 1 cup of flour, sugar, salt, and instant yeast. Add in Olive oil and the very warm water, kneading with your hands or with dough hook on low speed. Slowly add in ¾-1 more cup of flour, kneading until ball is smooth. Transfer to a lightly floured surface and knead for a few minutes. Dough should be smooth and elastic, if it's too sticky then add more flour and if it's dry then add a little more water by dampening your hands. Transfer dough ball back to the bowl, cover with a towel, and let it rest at room temperature for about an hour or more.

Preheat oven to 450°.

When dough is ready, roll out on a lightly floured surface with a rolling pin or hand-stretch. Place in your cast iron skillets, large pizza pan, or pizza stone. If my dough is larger than the pan, I use my fingers to fold dough over itself and make a little "braid" on the edges so it fits neatly inside.

Assemble pizza(s): Evenly spread bbq sauce on pizza dough, you want it to be pretty saucy. Evenly distribute onions, garlic, broccoli, jalapeño, and pineapple.

Bake pizza(s) for 13-18 minutes (depending on your oven), and remove once the edges become golden brown. Be careful that you don't overcook or it dries out the crust! Every oven is different, so keep a close eye on your pizza.

When pizza is finished, remove from oven and top with arugula and complete with a drizzle of bbq sauce. If your pizza needs more spice, add red pepper flakes!