there are many ways to arrange the toppings and bake it to give different effects with the exact same ingredients. This is the power of technique.
To give a recent example, I made pizza yesterday and today at home. The dough batch always makes two small pizzas that we split over two days. The first day I laid it out dough, sauce, cheese then popped it into a 500F oven with a pizza stone and baked until the crust browned. It created your typical pizza, with crispy crust and a software center as the sauce kept the bread in the middle soft.
The second day, I flipped things. I did dough then the cheese, then after being mostly baked, I added dollops of sauce and then put it back in the oven for a few minutes to warm the sauces. I pulled it out and let it cool.
After asking my wife which she liked better, she said she enjoyed the crispier crust of the second day since the sauce didn’t keep the center as soft. However, she liked how the sauce and the cheese melds together when you put the cheese on top of the sauce. The latter pizza leaves the impression of cheese bread with sauce on it more than pizza.
Next time, I could add more complexity, dough and cheese, baked partially, add sauce on top of that with cheese on top of that. Finish baking. Then I should have pizza with crispy crust and a cheesy, saucy mix on top.
There is some much to be done with technique alone. Applying this to your life, it’s easy to think you need resources you don’t have to get the desired effect that you’re looking for, but make sure that it’s not your technique that’s holding you back.