For me pizza has a minimum of 3 basic toppings:
The rest is all freestyle and I very rarely make the same pizza twice... it all depends on what I have on hand.
Tonight's pizza had a trio of grilled veggies.. eggplant, zucchini, and artichokes, all grilled on the griddle pan.
I had a bit of rotisserie chicken rillettes left and decided to make little blobs of it on the pizza. Those rillettes are really the best. They are 100% chicken (most rillettes have pork lard although labeled duck or goose).
It was all lovely and perfect, but I still can't get over my crust. It is my 2nd time using fresh yeast instead of dry and it really makes a world of difference. The taste and texture is just perfect. The crust was crunchy and chewy all at once with a nice fluff.
Pizza perfection has been obtained!