Oh boy, that is a very difficult question to answer.
I'm a firm believer that simple is best.
Fresh, vine ripened tomato slices (3/16-inch thick) patted dry with a paper towel, or a first class crushed tomato (canned).
Fresh, green leaf basil (not the dried stuff).
Fresh sliced/diced garlic
Apply a light coating of olive oil to the surface of the pizza skin, add the basil (I like to tear the leaves into pieces and spread over the surface of the dough), apply the basil and garlic to taste then apply the tomato slices as desired (I don't go for 100% coverage, but instead look for about 75% coverage so there will be spaces between the tomato slices, just make sure a tomato slice covers each piece of basil.
If you opt to use crushed tomato start out the same way with the olive oil on the dough and then add the fresh garlic, roll and French cut the basil leaves and stir into the crushed tomato, apply the crushed tomato as desired.
Add the cheese and dress the pizza as desired. I like to garnish the pizza with an "Italian Wedding Bouquet" (the top four leaf cluster of leaves from a basil stem) placed in the center of the pizza, I then place the pizza back into the oven for just a few seconds to wilt the basil and "pop" the aroma.
I don't put any salt in the sauce since there is already plenty of salt coming from the cheese. For cheese I like fresh Mozzarella or shredded if you like, along with some shaved Parmesan and a kiss of Romano. This adds depth and complexity to the cheese flavor. No, it is not like Domino's or P.H., or P.J's, but I've yet to find anyone who didn't really like it. As an added benefit, the fresh basil doesn't contribute to heart burn as dried basil and oregano do.
Tom Lehmann/The Dough Doctor