Favorite pizza toppings

Sage pesto as the base layer, when not using tomatoes:

You'll need 1 ounce of parmesan, 1 cup sage leaves, 1 cup parsley leaves (with tender stems), a pinch of salt, a splash of red wine vinegar, and a splash of olive oil (adding more olive oil if serving this pesto over roasted vegetables, etc.). Blitz parmesan in food processor until its consistently chopped into tiny balls or chunks. Add the herbs and salt and blitz again until it's a smooth paste. Add the vinegar and oil and pulse a few times.

This holds well in the coldest part of your fridge for about a week, or in the freezer for up to 6 months.

This is based loosely on a recipe on the Cook's illustrated site for a butternut and white bean soup. ;o)

Hot - Mushrooms
Cold & Leftover - Kimchi

Olive oil, mozzarella, zucchini ribbons, fresh basil. Once cooked then a little bit of capers and fresh cracked pepper on top.

tomato sauce, buffala, fennel sausage, pickled peppers. Add a bit of baby arugula when it comes out of the oven.

There's a killer combo that I tried a couple of years back from Pizza Hut (courtesy of this article http://slice.seriouseats.com/archives/2008/02/showdown-the-best-delivery-pizza-for-your-super-bowl-party-pizza-hut-dominos-papa-johns-review.html?ref=search). It's bacon and black olives and it's surprisingly killer good.

Normally, I like mine really plain w Marinara sauce, basil, and either mushrooms, bell peppers or spinach and the like. No cheese. I find it helpful to concentrate on the flavor of the sauce and crust, especially if I'm trying the place for the first time.

Caramelized onions !

So, one of my favorite pizzas is tuna (canned in olive oil) and onions (cooked). It is one of the most popular here in the wood-fired oven menus in Italy (or at least where I am). Adding cherry tomatoes to this one works.

One that is actually delicious but can't bring myself to eat: white pizza (no tomato sauce) with rapini, sausage and taleggio. A real overkill.

agreeing with pierino regarding simplicity and good classics. some of my favourites: capers and anchovies; pizza baked with nothing but tomato sauce and topped with buffalo mozzarella and fresh basil right after getting it out of the oven; best quality (oil packed!) artichokes and olives.

Motz, Gorgonzola, spinach, figs and prosciutto. Yummy!

Keep it as simple as possible. The worst thing you can do to a pizza is overindulge. Even good restaurants mess up on this one. Recently I sampled a pizza that used 'nduja and burrata cheese. Neither of these ingredients should ever be subjected to high heat like a pizza oven. And potatoes on pizza are just wrong.
A small amount of tomato, olives, capers and high quality oil packed tuna---now you've got my attention.

Brussels sprouts are delicious on pizza, with bacon of course, if you eat meat.

Asparagus and chevre