I don't know why I haven't been photographing the pizzas I make. Most likely, my hands are full making the pies for you (my guest), and I can't pause to take a picture because you're so antsy to eat. Regardless, here's a recent iteration I finally can provide.

This pie features homemade mild-to-moderately spicy sausage, sweet red peppers, ricotta, and a basting mixture I often use containing fresh thyme, garlic, crushed red pepper flakes, and olive oil as the base (I like to blend pure and extra virgin). Sometimes I'll baste the crust before I put the toppings on, and baste the crust again when the finished pie comes out of the oven. Those are the specks you see when you look closely.