Mozzarella, white mushrooms, every olive imaginable, some hot peppers and a few tomato slices will do.
no pepperoni? that’s the only animal part i can taste in pizza. 
I like meat on my pizza, but I usually skip it for my own health. I don’t really miss it if the pizza is loaded with vegetables. My ideal (in addition to sauce and cheese(s) is onions, bell peppers, spinach, broccoli and mushrooms. Artichokes and roma tomatoes are acceptable but not necessary. Olives of any kind are right out.
You’ve got Artichoke hearts, but not banana peppers? Really? I also like extra sauce…
Squeezed and sliced tomatoes, sliced onion, black olives, mozzarella, basil leaves, olive oil garlic and black pepper.
All on a home-made base.
Same thing I always get: sausage and onion. Sometimes I’ll spring for red peppers.
Screw the tomato sauce, pile on cheese and apple slices.
Mozzeralla, sausage, roasted garlic and spinach.
No fresh basil?
Error, error, Norman coordinate.
A local chain call Pizza My Heart makes something close to my perfect pizza, but they only serve it as slices on Mondays. They call it “Fort Point” and it comes with a pesto sauce with tomatoes, chicken, ricotta, sausage, and artichoke hearts. They also have a one with green apple slices combined with pepperoni, sausage, bacon, bleu cheese and whole garlic cloves.
Mmmmmmm…
Assuming it’s a regular pizza place, my usual preference is either sausage, peppers, onions or sausage, onions, mushrooms.
However, my favorite pizza was at Grimaldi’s in Brooklyn, NY. Their pizza has fresh mozzarella and a crushed tomato sauce and fresh basil. Maybe some sausage or pepperoni added, but it isn’t necessary.
Since neither tuna nor egg is on the list, I can’t vote 
I should add that a little bit of bleu cheese and black pepper is nice.
I’ll never understand sweet ingredients (apple, pineapple) on a pizza. Blech.
My new favorite place to get pizza: Papa Murphy’s. They make it in front of you; you take it home and bake it. Better than any other pizza chain and almost as good as home made.
Modified margharita, fresh mozzarella, basil, tomatoes and a bit of garlic, and the occasional slice of pepperoni, very thin crackery crust.
I’m surprised at the popularity of garlic, which I took to mean ‘cloves as a topping’ (and which I chose), not just 'garlic in the sauce, like you’d expect along with oregano, salt, tomato paste, etc.
Somehow that sounds like a very Australian way to top a pizza. Turnips on burgers, tuna n’ egg on pizza, mayo on fried chicken…
Agreed. I marked “Another fruit or vegetable” in protest.
Fresh basil aside, I listed mozzarella, pepperoni, ground beef, bacon, onions, fresh garlic, and bell peppers. As it happens, this almost perfectly describes a pie I had on a trip to Idaho Springs, CO–there’s a place there called Beau Jo’s that serves the best pizza I’ve ever had. I don’t know what the other locations are like, but the one in Idaho Springs is fantastic.
‘Another fruit or vegetable’ for basil and roasted red peppers.
Good lord, man, we don’t WANT you to vote!
I make my own pizza, did it professionally for 11 years, and I learned a thing or 2, so i usually make my own.
But if I had to go out, Angelos in Lakewood Ohio or Damianos on Faifax in Los Angeles would do nicely.
I am dying to try Lombardi’s in New York.