I'm a pizza fiend too. However, in my rapidly advancing age I have found myself making them at home rather than ordering-also, no one delivers to where I live. Here's my favorite:
Homemade white whole wheat dough pressed out to 1/4 inch thick-30 minutes at 425.
Take out the dough and then construct the 'za.
First I spread pesto all over the pizza shell
Then I lay down a bed of baby spinach, a can of black olives, and two large tomatoes-diced.
Next I add shredded cheddar (or mozzarella and feta) with grilled chicken.
Slide it off the pizza peel onto my baking stone and it goes in at 375 for 20 more minutes give or take.
It may not be as easy as a frozen pizza, but I think it's worth it. Goes great with a nice Spanish tempranillo.