I made my white sauce last night. EVOO/KAAP rue, cream, garlic and fresh basil. Very nice white sauce.
So I am thinking that a white cheese, ala mozzarella, will not give the color contrast I want. The meat topping will be Vermont smoked pepperoni, garnished with fresh basil.
I have never used anything other than white cheese on my pies.
Any cheese suggestions for this pie are appreciated. Taste and presentation paramount.