I'll take this quick break here to give credit where credit is due. I did not think up this idea all on my own. However, its been years since I once saw this idea in a magazine somewhere, and I honestly can't remember where. The fact is, though, that although the general idea was not mine, the recipe is. :)
Here's what you'll need:
1 Individual Size Thin and Crispy Pizza Crust
2 Tbsp Pizza Sauce
1 link Sweet Italian Sausage
Grape Tomatoes (about 8)
1-2 Tbsp Fresh Chopped Basil
Fresh Grated Parmesan (about a Tbsp)
Minced Garlic (about a Tbsp) - if fresh, 1 small clove
Fresh Mozzarella (Pearls)
First, pre-heat your oven to 400 degrees (F). (Bear with me on the remaining directions, I'm going to write them in "Cooking for Dummies" style. My friends will appreciate this.)
Next, you're going to cook the sausage. First you need to cut the casing off the link. You'll do that like this.<-- (Cut the casing from one end to the other, then peel off.)
Once you've peeled off the casing (which should be discarded, by the way), you'll brown the sausage just like you would hamburger. Once it is browned, drain any grease and let cool a little (so you don't burn yourself later). If you're not familiar with how to brown hamburger (seriously, "Cooking for Dummies"), Google it. Here's my photo example. -->
Meanwhile, while the sausage is browning, you're going to prep the remaining toppings. Dice the tomatoes into a small dice (I generally quarter the tomatoes length-wise, then cut into 3-4 sections). I recommend salting the tomatoes lightly and placing in a strainer for several minutes to drain out extra liquid. I've already used grape tomatoes instead of cherry tomatoes, as grape tomatoes are generally less juicy anyway, but the less liquid you put on a pizza the better. [EDIT: tonight I roasted the tomatoes in the oven a bit before making the bruschetta, which helped tremendously with the moisture content. The flavor was changed slightly, but overall was a good change. Directions: Dice tomatoes, lightly salt then place in single layer in baking dish sprayed with cooking spray. Place in 400 degree oven about 10 minutes.]
Next, chop the basil. I find that while you can buy fresh basil in the store, its much more economical to grow it yourself. All you need is a pot of soil, sun and water. When cutting basil off the plant, I recommend cutting off an entire stalk with several leaves. This promotes good growth of the plant, and keeps it from flowering (not something you want your basil to do unless you're done with it for the season). Cut the leaves off the stalk, and layer (biggest leaf at the bottom). 
Once you've layered your leaves, you will roll them to make cutting easier. Hold rolled basil leaves tightly and cut "julienne" style. Use of a sharp knife is highly recommended.
Mix together tomatoes, basil, fresh Parmesan and garlic. You can use the minced garlic found in a jar at the store, or mince your own fresh garlic. Fresh will taste better, but let's face it, garlic is not the star of THIS meal. (If using fresh, use one SMALL clove, as fresh is much more potent than the stuff in the jar.)
When buying fresh mozzarella, you have choices. You can buy it in a "ball," "log," or "pearls." for this recipe, I choose the pearls, although you can cut any into what you will need for this pizza. Take a handful of the pearls and cut into quarters.
At this point, you're finally ready to assemble your pizza. Tips:
1) You don't need to measure the pizza sauce. Use as much as you like. Can you use spaghetti sauce? Yes. Whatever you'd normally put on your pizza is perfect for this one.
2) Try to layer evenly. Does it need to be perfect? No. But when you eat it, you want to taste a little bit of everything in each bite. After all, that's what eating is all about: the taste. You should enjoy your food.
3) Be generous with the cheese. If you choose to use the "ball" of mozzarella and slice instead of cut into pieces, make the slices kind of thick.
4) Let the cheese brown a little. It adds more flavor.
