You bet, but the recipe is a lot less important than the process. I chage the recipe constantly depending what we have available. I just use the premixed (just add water kind) dough made according to package instructions. While that is resting, I spritz a thin layer of olive oil or wipe the pan with it on a paper towel. Then I dust the bottom of the pan with a tsp of corn starch, followed by a tsp of parmesan and a tsp garlic powder and a little red pepper flakes. Yes, that all goes under the crust. Then add dough and spread to edges of the pan. Then add cheese to the edge of the dough, this will get magically crispy. I use
this cheese and cut pencil sized pieces to go around the edge right up against the pan, and the rest will be sliced to go on top with some shredded mozz. On top of the crust can have more parmesan and garlic powder or whatever else you like then sauce (4-6oz) and toppings (usually just a thick layer of pepperoni at our house) and the previously mentioned cheese on top, 6-8oz sliced jack and 2-3oz shredded pizza blend or Italian blend.
After the dough is spread out, heat the pan on the stove top, medium heat until the bottom of the crust starts to brown. This might take 5-7 minutes but every stove is different. I put it on the heat and start cutting and adding the ring of cheese, and when that starts to melt I shut the heat off. I can usually assemble the whole pizza in that time. Then into a 425-450 oven 20-25 min until it looks like the one in the picture. Take it out and let it rest for 10 minutes, then out and cut and enjoy. Lately I've been letting it rest for 5 minutes in the pan then 5 minutes on a cooling rack. Hopefully that all makes sense.