Thin crust
Pesto sauce
Capicola and prosciutto
Artichoke hearts
Kalamata olives
Mushrooms
Steamed onions
Goat cheese
Finished with basil, olive oil and cracked pepper.
Damn, that’s good. 
(no anchovies, but TBH, that might’ve been a reach too far)
So what’s your favorite pizza? Can you trump mine?
Sounds like a good combination to me, though I might be inclined to put some spinach in there, too, and I’d probably use bacon instead of mushrooms.
Thin crust, soft winter wheat flour and 1/4 to 1/2 semolina.
Sauce made with chopped San Marzano tomatoes, EVOO, fresh garlic, oregano, and basil.
Fresh mozzarella cheese slices and a sprinkling of grated parmesan
A sprinkle of oregano, basil over the top.
Pepperoni only
or:
Mushrooms, onions, and anchovies
Cooked in my own brick oven at 900F+
I’d use rosemary but my wife is allergic.
Bacon fights with proscitto, I find. One or the other.
Mushroom, onions, and anchovies option, please. Rosemary sounds nice.
Chicken, thinly sliced potatoes and rosemary with an olive oil/garlic sauce and your cheese of choice.
Hmmm. I’d be afraid that was a bit subtle / bland. Provolone, maybe? Not sure…
Pesto sauce
Mozzarella
Feta
Capers or green olives.
Mushrooms, pre-cooked.
Some type of meat–Pepperoni, bacon, ham, sausage.
The kids just have cheese and pepperoni with pesto or red sauce. Philistines.
Mmmm… Capers… Feta… Yeah.
Tranq’s pizza doesn’t sound much to my taste, mainly because I’m not a fan of olives. I generally like very meaty pizzas, with just enough peppers and onions to keep things juicy.
However, when I’m in the mood for something a little off the beaten path, I like this one:
Thin crust
Spicy red sauce
Italian sausage
Gorgonzola, with enough mozzarella to blend everything together (I normally avoid blue cheeses, but the extra kick is good in this pizza.)
Red grapes, halved lengthways
Rosemary
Pizza = food = Cafe Society
I like to put a large half inch thick ring of red onion onto each quadrant, and crack an egg into each of those suckers. Baking time is enough to set the whites but leave the yolks runny. Other toppings vary.
Needless to say, this is a knife-and-fork pizza.
So, basically breakfast. 
Ah, I overlooked the proscitto in the original listing. Yeah, that makes sense. I might still skip the mushrooms, though: I’ve never been a big fan.
Spinach
Goat cheese
Banana peppers
Pineapple
Canadian bacon
Bitter, sweet, salty, sour, spicy, it hits all the notes for me. On a crunchy thin crust.
EVOO? Is that the band Devo formed after the fact?
Because we all know that the best pizza dough isn’t kneaded, it’s WHIPPED!
Whipped Good!
I used to work in a pizzaria. I can still spin & toss a pizza skin. It’s an entertaining skill. Mostly pointless and unnecessary if your dough is prepped correctly, but still fun. 
I occasionally like to do a puttanesca: hot pepper flakes and/or jalapenos, capers, black olives, garlic, anchovy. And, minus the capers, most pizza places have those ingredients on hand.
Huh. I’ve never tried this with chicken–I’ll have to keep that in mind. I quite like the regular potato & rosemary pizza (which sometimes doesn’t even have cheese on it), but I usually end up grating some parmesan or pecorino over it. Another nice variation is to add bacon. I’m actually not a fan of putting bacon on everything, but this is one place where it works especially well.
There’s a local place that has something called a “Melvin” which is very similar: spinach, feta, jalapenos, pepperoni, and pineapple. It’s one of my favorites.
OP: 86 the olives and I am there.
Current faves are:
-narrow slices of prosciutto and grilled onions on a VERY thin crust.
-thick crust, canned tomatoes(finely ground), olive oil.
-medium crust, chunks of boneless chicken, sweet peppers, onions, mushrooms, no sauce, little bit of shredded mozzy. They call it Pizza Caruso. I know, I know, not a chicken liver in sight.
-Buffalo Chicken: chunked chicken breast, hot sauce AND blue cheese dressing, thin crust.
And remember folks, there’s no such thing as HALF an anchovy pizza. 