Let's start with a universal truth: Pizza is good when you make it yourself. It can be a sloppy disaster of shameful toppings perched uneasily atop a blackened disc of hardtack. Doesn't matter. You made it, you'll eat it, and in your mind it will be better than almost every other pizza you've had.
I say this not merely to state the obvious, but to offer encouragement! Pizza is not that tough. Yes, working with the dough can be a little tricky, but you get the hang of it pretty quickly and once you do, you're golden. All that folderol with the flipping and flinging of pizza dough is nothing but showmanship. Use a rolling pin if you like. All you need to do is get it flat and in a shape that somewhat resembles a circle.
What's more, the only special equipment required is a pizza stone, and you don't even really need that (any flat, oven-safe surface will do, like a baking sheet). Just preheat your oven to 500, set the stone on the lowest rack, give it a few minutes to get good and hot, then carefully slide the assembled pizza on it and bake for 12-15 minutes. (A pizza peel is handy for that task, but also not strictly necessary. Any well-floured flat surface will do.) If I could offer just one tip, it would be to not be shy with the flour; you don't want the dough sticking to anything.
This particular pizza is made for spring. Sliced heirloom tomato, sauteed leeks, assorted mushrooms, smoked mozzarella, and roasted poblano peppers. Fresh, light, and different. There are no strictures for what can and can not go on pizza. Use whatever the hell you want.
So please, get cracking on the pizza-making. You won't be disappointed because disappointment in pizza-making is a METAPHYSICAL IMPOSSIBILITY.