I've done a seafood pizza that's gotten some great reviews. I start by peeling some shrimp and par cooking them very gently in a bit of olive oil, butter and Aleppo and s&p. Once about 1/2 way done, I remove the shrimp and chill them in the freezer, so they won't overcook on the pizza once in the oven. I then add the shrimp shells and some minced shallots in the pan with the remaining oil/butter/seasoning, once again very gently--I don't want the shallots to gain color. You can add garlic if you like. After the shallots have sweated down and become translucent, I add some champagne and reduce it down to a glaze and then add some heavy cream and reduce it by half. Adjust the seasoning, strain through a sieve and then use the champagne cream sauce for your pizza. Top with cheese of your choice--very sparingly and then add the chilled shrimp. About half way through baking I add some crab meat. Post oven a sprinkle of parsley and a drizzle of lemon or some lemon dressed arugula.
Another one that got some great reviews--The English Beast. Very rare roast beef that was simply seasoned with garlic, thyme and s&p. Garlic olive oil on the base, a mixture of fresh mozzarella and sharp cheddar and the roast beef. Topped post oven with arugula and horseradish crème fraiche. Yes I love arugula.
The Havana. Basil/mint lime pesto, mojito marinated chicken, fresh mozzarella, tomato slices and diced jalapeno.
The Diner--garlic olive oil, fresh mozzarella and a bit of cheddar topped with a whole egg near the end and then topped with bacon jam post oven.
There's a few for you. Let me think and I'll come up with some more odd ball, but really great specials I've done in the past.