3. Have fun with the cheese
While Wisconsin brick cheese is fairly common throughout US grocery stores, why feel limited? All that really matters is the fat content. Cheddar in your fridge? Use it! If you want to get a little fancy, Gruyere and asiago also work particularly well. Blend in some mozzarella if you'd like, but not more than half of the total amount of cheese -- mozz has a much less fat and won't give your crust the desired texture when it melts.
4. Get creative with the toppings
Remember, you're making pizza so you can pretty much do whatever you want to it. Buddy’s, for example, has a pizza with seasoned ground beef, smoked bacon, and blue cheese. Emmy Squared has one with chilis, chorizo, and crema. Since cheese is your base and not red sauce, you can think of toppings like you would a sandwich: meats, veggies, jams, crazy condiments... Basically feel free to clean out your fridge and get a bit zany.