CaptJack has a very good point if you like more "loaded" pizzas.
I like smaller pizzas with fewer ingredients - cooked quickly to get a good char / bubble mix on the crust. It's a bit like the debate re: pasta vs. sauce - I like the pasta (and the crust) best - the toppings are more minimal and enhance the pasta or crust. That's just me (certainly NO one else in my family or extended family agrees... so, who's crazy here?
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But, then I like to make pizza dough and pasta by hand - I like to get every bit of flavor and texture out of them - again - just me...
So, my favorite pizzas have just a couple ingredients. For example, some olive oil or garlic olive oil or some other infused oil, then a few dollops (not covering the crust) of sauce, some hand torn fresh mozzarella and some fresh torn basil - a little more basil when it comes off the grill or out of the oven. A little alfredo sauce, some crumbled bacon and some smoked or cooked chicken. Some EVOO, garlic, green onions, mushrooms... You get the idea. Pick a major ingredient and one or two others that complement it. Use a cheese to create some interest. Less is more. Fresh (garden) tomatoes are my favorite.
I'm going to try some of Smokin Don's Melted Onion and Tomato Sauce - it sounds delicious and just right for a flavorful minimal pizza!
My favorite pizza place in the world (so far) is a small back street pizza place and bar in San Jose, Costa Rica. A complete dive - no more than 8 - 10 tables... They make their pizzas in a wood fired oven on the patio - no more than two or three ingredients per pie. The seafood pies were fantastic! The pizzas were rustic and each was enough for two people to share several. Each pizza took about 4 - 6 minutes from oven to table! We'd order a variety along with some good tican Bavaria Gold cerveca.
I've been trying to re-create those pizzas for several years!
David