The pizza comes out looking all sorts of fantastic. Using my new crust method, the biscuits actually still cook sort of separately and round out a bit, but that's okay. It makes it easy to cut very even slices.
A few observations- I think it works better to cut from the middle out, because the toppings tend to slide all around and will otherwise bunch in the middle. Also, the crust is very soft. Because of that, it behaves a bit differently than normal pizza crust. It doesn't stick when it is warm, but once it cools off it will stick to the cooking stone/plates/etc. Of course the easiest solution is to consume it all before it cools off!
This is sweet instructable 16, and it's also entered in the bacon contest. Ratings, comments and votes are most appreciated. And, like always, post a picture of your creation, and I'll reward you with a digital patch!