Go-to pizza toppings

These are some pizzas I made over Sukot, using the same dough I always use.  The pizzas tasted great, as all pizza does, but I'm far from satisfied with my crust.  I have long since ceased baking pizzas directly on my small round stone; the only way to avoid the invariable burning mess (when part of the pizza dangles over the stone) is to make unacceptably tiny pizzas.  Instead, I form the crust on a thin aluminum sheet, and bake that on the stone.  It's a method that seems to be getting worse with time, and I've reached the point where the crusts barely browns at all underneath.  The culprit may be oven temperature, or aluminum's heat capacity, or even soft Israeli flour.  I'm sure a good baking steel would solve my problems, but I don't know where to get one here and probably couldn't afford it anyway...

But I digress.  Here are some tasty pizzas:

Mozzarella, tomato sauce and basil.  Classic.  I went with the little balls of מוצרלה בייבי, a slight upgrade from theגבינת עמק on all the rest of the pizzas.  You can taste the difference, but only just.  The basil was fresh from the gahhden.

Carmelized onions, גבינת עמק, thyme, a dash of balsamic vinegar.  No tomato sauce.

טבעול veggie burgers sliced thin, fried in olive oil until crispy and seasoned with hot paprika.  גבינת עמק, tomato sauce.  Use Morningstar burgers in the US.

Mushroom pie.  Can't beat it.