Special equipment: a pizza stone and a pizza peel
For the bbq sauce: Place the ketchup, cider vinegar, brown sugar, molasses, Worcestershire sauce, onion powder, pepper, mustard, cumin and 1/4 cup water in a 3-quart saucepan. Bring to a boil, then reduce the heat to a simmer. Cook, uncovered, for 20 to 25 minutes, stirring frequently. Best if made a day in advance. Store in an airtight container in the refrigerator for up to a week.
For the pizza: Place a pizza stone in the oven and preheat to 450 degrees F.
On a floured surface, roll out the pizza crust into a 10-inch round. Sprinkle a pizza peel with cornmeal. Transfer the rolled-out pizza dough to the peel. Pour about 1/2 cup of the barbecue sauce over the dough and spread to cover. Top with the onions, pineapple, corn and mozzarella.
Gently slide the pizza onto the pizza stone. Bake until the cheese melts and the crust is golden, 15 to 20 minutes. Use the peel to transfer the pizza from the oven to a cutting board. Let cool for 5 minutes before slicing.
Recipe courtesy of Haylie Duff