My wife said she was going to toss out the half-used bottles of ingredients I was collecting in the fridge. So just for fun, I chopped a bunch of them up and added them to my Neapolitan pizza dough, much like you would for "piccia calabrese" which is a bread. Among the things I added were: mushrooms, sun-dried tomatoes, anchovies, capers, cocktail onions, marinated artichokes, gherkins, roasted red peppers, oregano, and garlic. These items were added to the dough, not the topping. I topped the pizza with mozzarella, provolone, and drizzled some spicy oil from the anchovy jar.
It sounds like a crazy thing to do with pizza dough; my expectations were low, but was I surprised how good this experiment came out. Fragrant, not overwhelming, sensational flavor. I wasn't paying close attention to quantities. I hope I'll be able to reproduce. I used Marco's Ischia starter for this which was a great match.