Pita bread also works well for a quick pizza. I have also split homemade Turkish Bazlama Bread and used that as a base for pizza.

Title: Bazlama - Turkish Flat Bread
Yield: 4 servings
Cooking Time: 15 minutes
Preparation Time: 1/2 hour
Category: Breads
Cuisine: Mediterranean
Source: sharwna
Website: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=215599&origin=detail&servings=4&metric=false

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Ingredients
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1 package active dry yeast (.25 oz)
1 Tbs white sugar
1 Tbs salt
1 1/2 c warm water (110 degrees F or 45 degrees C)
1/2 c Greek-style yogurt
4 c all-purpose flour

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Instructions
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1.   Dissolve the yeast, sugar, and salt in the warm water. Add the
water and yogurt to the flour and mix well. The dough will be soft but
not sticky. Turn the dough out onto a lightly floured surface and
shape it into a ball. Cover the dough with a damp cloth and allow it
to rise at room temperature for 3 hours.
2.   Cut the dough into four portions. Shape the dough into rounds and
flatten each round as though you're making pizza dough. Cover the
rounds with a damp cloth and let the dough rest for 15 minutes.
3.   Heat a cast iron skillet or griddle over medium-high heat. Place
one dough round in the skillet and bake until brown spots appear on
the bottom, about 1 minute. Flip the bread and bake for an additional
minute. Remove the bread and wrap it in a clean kitchen towel to keep
warm.
4.   Repeat with the remaining dough rounds. Store any leftover
flatbreads in an airtight container.


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Notes
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"This simple flatbread gets its tang from yogurt. It's best served
warm."
ALL RIGHTS RESERVED © 2013 Allrecipes.com   Printed from
Allrecipes.com 6/15/2013

It can also be made with raw sugar substituted for the white sugar and whole wheat flour substituted for the all-purpose flour. I have also added some sourdough starter for additional flavor. When I make it, I usually divide it into eight portions. This makes a better size for us to use. The Bazlama bread is very similar to the bread used for the Doner Kebabs we had while we were stationed in West Berlin  both before and after the reunification of Germany.

For 2 

2 pieces of naan bread about 10X7 inches

Sauce

About 1/2 C of drained diced tomatoes

About 1/3 C of tomato sauce

1/8 tsp garlic powder

1/8 tsp salt

1/4 tsp oregano

1/4 tsp basil

Toppings

3 or 4 oz shredded mozzarella cheese

The usual ground beef, olives, peperoni, etc. I quick-fried sliced napa cabbage leaves and green peppers, added the sauce and stirred to mix.

Spread toppings on bread, cook at 400 deg F for 2 or 3 minutes until the cheese melts and its ready, and it was tastey!