Because pour-in-the-pan pizza dough is extremely wet, it’s important to use toppings that are dry, or the pie will bake up with a soggy surface. The following are some of our favorite toppings; we suggest using no more than two in addition to the tomatoes and mozzarella. Scatter the ingredient(s) onto the tomato-topped dough just before adding the cheese. If you are using high-sodium toppings, such as olives or capers, you may wish to skip the salt that’s sprinkled on before baking. Black or green olives, pitted and halved, Roasted red peppers, patted dry and cut into strips, Marinated artichoke hearts, patted dry and cut into chunks, Capers, drained and patted dry
