This pizza was made with one of the same dough balls I use for the tomato pies on my Tomato Pie thread at Reply 116 http://www.pizzamaking.com/forum/index.php/topic,25401.msg264856.html#msg264856
I opened the dough ball differently and used leftover toppings I had from when I used them on my first pizza on sourdough experiment on my BBQ mod at http://www.pizzamaking.com/forum/index.php/topic,26311.0.html
The other different dressings I used on this pizza was Parmigiano-Reggiano after the pizza was baked, Diana's Aleppo Pepper and a drizzle of olive oil before the bake.
I think it is interesting that when the one of the same dough balls from the same batch of dough is used and then opened differently more oven spring is achieved and the pizza with different toppings tastes altogether different. This pizza wasn't baked at a high temperature. The flour was All Trumps.
I didn't have enough of the fresh mozzarella leftover to use though. Diana's Aleppo pepper was really good on this pizza.
None of the other pizzas made yesterday with the same dough balls looked anything like this pizza.