Nexis wrote:

> Here are some of the things I have on hand:
>
> Meats:
> proscuitto, chicken, pork shoulder (from today, slow-roasted, and
> shredded), cappicola, pancetta, pork sausage
>
> Veggies:
> tomatoes, olives (green and black, and kalamata), pepperoncinis,
> artichokes, sun-dried tomatoes, red & yellow bell pepper, onion (red
> and yellow), spinach
> Cheeses:
> Gouda, Roquefort, Gorgonzola, Hunter's, Extra Sharp Cheddar, Longhorn
> Colby (brought home from Wisconsin), Colby-Jack, Asiago, Parmesan,
> Romano, Mozzarella, Ricotta, Queso Anejo, and some Bel Paese I got in
> Little Italy last weekend. That last one is a mild cheese that the
> guy at Mona Lisa's told me would be really good for melting.
> I have some San Marzano tomatoes I plan to make a sauce with too.
>
> Ok, what would you combine?

I'd go with some classic toppings and some less classic ones:
("*" means that this ingredient gets added after the pizza is baked)

Tomato, mozzarella and basil (the classic-est)
Tomato, oregano, capers, anchovies and minced garlic
Tomato, mozzarella, olives, capers, anchovies, oregano and minced garlic
Tomato, mozzarella, pickled artichokes, prosciutto* and mushrooms
Tomato, mozzarella, grated parmigiano* or grated romano*
Tomato, mozzarella, crumbled pork sausage and gorgonzola
Gorgonzola, mozzarella, grated parmigiano* or grated romano*, ground pepper

A nice one called Poker which I find at a local pizzeria: they put four
toppings, each on a quarter of the pizza, without overlapping each other.
One quarter is with mushrooms, another is with boiled and butter-sauteed
spinach, another with pork sausage and nother one with grilled veggies. I
sometimes ask for a substitution: instead of grilled veggies I ask for
gorgonzola.
--
Vilco
Alaska: Scusa franchi, cantante del liga(bella merda). Tu avresti
studiato musica per cantare il liga? Ok allora io studio astrofisica
per scaccolarmi il naso.