It's a little unorthodox but I love California Pizza Kitchen's Thai Chicken Pizza. It's savory, sweet, and spicy and contains chicken, peanuts, cilantro, green onions, carrots, bean sprouts, etc.

Most of these ideas sound pretty good, but you've gotta add more than mozzarella if you're using shredded cheese. Throw some romano, asiago, and/or fontina in there too!

I used to throw pizza on the Jersey Shore boardwalk. The large super thin pizza that you had to fold to eat. Made all of the ingedients from scratch. My favorite pizza is just cheese.

Mmm, pizza. I love thin crust, whether it's crispy style or New York foldable. I also like plenty of garlic in the sauce.

I usually make pizza one of two ways;
Thin crust, with oregano worked into the dough.Drizzle a thin coat of Olive Oil across the top, and spread it evenly. Sauce is where the first variant comes in: A thick Alfredo sauce instead of the traditional tomato, OR a nice Basil Pesto Sauce. Then add diced chicken, spinach, mushrooms, large chunks of roasted Garlic, black olives. And then, bring in a dump truck full of cheese (or, just be very gracious with your choice of cheeses) and pop it in the oven.

I like to experiment with my crusts. Recently I made a really good thin crust that had ground flax and wheat germ with white flour, olive oil, and garlic. For toppings I like thin sliced zucchini, mushrooms, thin sliced orange peppers, sometimes some diced spinach. Very light mozzarella. Marinara sauce.

Those all sound so delicious...

Wood fired pizza with olive oil, fig, gorgonzola and balsamic is lovely...as is fig , prosciutto and arugula.

It would taste good.
I rarely partake of it anymore for various reasons but anything can work if paired with good technique/ability.

Cheese, lots of it for one !

We had a franchise group in NE that makes all natural whole wheat pizza crust. Its name was Foodees.The crust makes the pizza. Love Italian style crust too. Natural fresh ingredients.

I love to make a Sicilian style pizza, with lots of airy cells in the crust. Also, I always put thin mozzarella slices down before the sauce, so that the dough never gets soggy, then add my sausage crumbles, spicy sauce and shredded mozzarella. Delicious!

Crust: Very thin, but NOT a cracker. Crispy on all the edges, cooked through so it's not droopy. Definitely wood fired.

White or red (spicy or plain) sauce - depending on moods.

I like too many toppings to list everything.

All I know is that I would rather pay a little more for the pie than to get a few shavings of any ingredient.

Good for you!! Wishing you much success!

I am not fixated on the depth of the pizza but like my crust to have flavor. Herbs and dehydrated black olives mixed in the dough. The sauce should be zesty, but not overpowering. I like roasted garlic (so it is not harsh), eggplant, kalamata olives, ricotta salata, porchetta, fresh mozzarella, and a dollop of balsamic vinegar on top. I had one pizza with fresh peaches on top, which I thought would be terrible but the reality was that it worked with that pie.

I'm finding an insatable desire and craving for Alfredo in place of sauce lately and so far improved with bacon, sausage, stuffed crust, veggie, and meat lovers. It's barely offered by pizza places but I immediately select it when I see the option.

My perfect pizza would have picklers, peanuts, pineapple and papaya.

I'm obsessed with the bbq chicken pizza from gambinos