Pepperoni with anything always tastes good, although I have taken some stick in the past for enjoying a Pizza Hawaii.
A simple Marguerite is always good as long as the pizza base sauce has Oregano in it, broken pieces of natural Mozzerella...... and shredded basil leaves.....along with a drizzle of extra virgin OO are put on...after baking.
For us it is simple - pizza al tonno con acciughe (tuna and anchovy) - or a prosciutto e jalapeño.
The wife also like what I call a "cheesy hot pocket" (Calzone) with just cheddar and onion, no tom. Served with chipolatas and a baked tater.
The happiness of life is made up of minute fractions—the little soon-forgotten charities of a kiss, a smile, a kind look, a heartfelt compliment in the disguise of a playful raillery, and the countless other infinitessimals of pleasurable thought and genial feeling. – Samuel Taylor Coleridge
Keep the topping flavors light and the dough will reward you far more. Tomato puree mixed with a little water, moz but not the grated stuff, a little prosciutto or pepperoni slices and grate parmesan on after baking.