Saturday discussion post: pizza (37/365)

I am making pizza tonight. I've made quite a lot of pizza since cultivating a sourdough starter last spring, and always use the same toppings: tomato sauce, mushrooms, prosciutto, artichoke hearts, anchovies for T, black olives for me and mozzarella. It is a very good pizza (and pretty much what I'd order in a pizza restaurant,though I might skip the ham if it was just for me).

What would you have on your pizza? Would you make something different at home to what you'd have in a restaurant?