Pizza with pepperoni, pimentos and kalamata olives

Pizza is a favorite Friday night meal in our house. It comes together quickly and it's a good way to use odds and ends of meat, cheese and vegetables from earlier in the week. Tonight it was my favorite pizza dough (from Martha Stewart's Baking Handbook) topped with leftover homemade tomato sauce, mozzarella, turkey pepperoni, spanish pimentos and kalamata olives. I baked the pizza at 450 degrees on a pizza stone for about 15 minutes. I garnished with chives to add a mild onion flavor.