One of my favorite toppings for pizza is basil pesto. marinated plum tomatos, mozz, topped off with thick green dollops of pesto. i miss that pie. I never see it offered as a topping and i'm not sure why. Yeah, its a little bit of work, but pesto freezes well. At the shop i would buy a case of basil, trim it, wash it, and blanch it in boiling water for2-3 min max. then directly to an ice bath to stop the cooking process. This was then squeezed dry and combined with olive oil, parm, pine nuts, garlic and spun in a processor. The result was a copius amount of really good pesto which would last a very long time. The blanching, cooling and drying steps are the bulk of the work, but if you just dump it all in the processor, the basil will oxidise and turn an unsightly black unless used immediately.
I also like ricotta and mozz based white pizza: Slow roasted onions, crumbled goat cheese,olive oil, fresh thyme, and pine nuts. as soon as it comes out of the oven drizzle (every so slightly) with honey.
Shallots roasted in honey and balsamic vinegar are fantastic
Portobello mushrooms marinated or roasted with rosemary, garlic, salt and lots of cracked black pepper.
I don't really care for dried spices except for oregano and dried red hots.
Ideas? Whenever i go to a restaurant, i always make mental notes of what i'm getting: Braised fennel and italian sausage appetiser dizzled with evoo? sounds like it would work as a pizza topping to me.
Think seasonal. Right now asparagus is coming into season. i like to wrap tender asparagus stalks in prosciutto, brush them with a little evoo so the prosciutto doesn't burn and arrange them on the pizza radially with some scattered fresh herbs.