oh, yeah.. kraut is great on pizza. once in a while at work I'll make one with our sauerkraut and pastrami (both house-made), a little mustard aioli for sauce, and cheddar cheese... kind of a reubenish pizza.
one we did recently that came out really well was roasted garlic puree, roasted "baby bear" pumpkin, julienned poblano chile, and gruyere. crisp up a little guanciale and you've got quite a pie.
another recent favorite of mine had a mix of smashed roasted garlic and mascarpone cheese on the base, with some blanched rapini, crumbled butter-poached french red fingerling potatoes, bacon, cheddar, and aji dulce chiles for that great habanero flavor without much heat.