Being a pescatarian, the ham, pepperoni, etc are not viable options for me.
I have been tinkering with pineapple, perhaps far too much, lately.
The combination of cold smoked mozzarella, fior-di-latte, red onion, sea salt, fresh pineapple and fresh mint, with a wee bit of cracked black pepper is pretty good. I still think pineapple is a little too sweet and a little too "wet" for pizza.....so I have been slicing the pineapple super thin and have teamed up this topping combination on my square pizza ("Sicilian") to mitigate the moisture.
It's as close as I think I am gonna get to getting pineapple balanced on a pizza without adding some type of salumi. I prefer the fresh mint (post-bake), but fresh sage (post bake) is a nice touch too....although some fresh rosemary added pre-bake and cooked with the pie may take the best of show. --K