I received this book and gave it a pretty thorough scan. Lots of interesting topping ideas, but many with ingredients that will probably be hard to source where I live. Extensive use of cherry tomatoes - fresh, canned, etc. I had an abundant crop this year and have a large number preserved in oil, so I'll be using those for some of the toppings.
Most interesting part: Gino Sorbillo is asked: "When you want to eat a good pizza, where do you go?" Gino's answer: "To Masardona, Enzo Piccirillo's place, the king of fried pizza!". The following 43 pages are dedicated to photos and recipes of Masardona's sumptuous-looking fried pizzas. I really don't have much experience with fried pizzas, so I think this is the part of the book that I'll give the most attention to.