1/4 teaspoon each: cumin seeds, pepper, chili powder
Divide dough into 6 pieces. Shape and stretch it into 6 circles or squares, 7 inches each. Preheat oven 425F. Spread Barbecue Sauce over crusts: set aside. Heat margarine in non-stick frying pan. Saute peppers nd onions until tender, stirring occasionally. If vegetable begin to stick, add 3 tablespoons of chicken stock or water. Season with cumin seeds, pepper, and chili powder. Spoon vegetable onto individual pizzas.
(If using a pizza pan) place onto lowest rack in oven. (If using pizza stone) lightly sprinkle a paddle with cornmeal, move pizzas onto preheated tile on lowest rack in oven.
Bake until pizza is cooked, about 15 minutes. Crusts will be cooked golden brown and toppings will be hot. Cut pizzas in half. Serve hot.
Tip: Additional vegetables can be used or substituted. It’s fun to experiment. Try some mushrooms and/or sliced grape/cherry tomatoes on top.