The size of your pan dictates the size of the pizza, so for a personal pan pizza, use a 8-inch non-stick pan. I buy the spice jar of Italian dried herbs (oregano, rosemary, etc.) for the convenience, but feel free to mix up your own herbs. You can use mild or sharp cheddar, but do not buy the low-fat cheese. Get creative: crawfish tails, boudin, andouille, crabmeat, and pulled pork are all versions that I have made.