Traditional Italian Pizza Toppings

Pizza Bianco (White Pizza)
olive oil
garlic
spices such as oregano & hot pepper flakes
Romano cheese

Pizza Margherita: to honor Queen Margherita (tomatoes, fresh mozzarella, basil)
1/2 cup tomato sauce or chopped canned plum tomatoes
1/4 pound of shredded FRESH mozzarella
3-4 fresh basil leaves

Spread the tomato sauce on the dough, sprinkle with the mozzarella, drizzle with a few drops olive oil, and bake. Sprinkle with the fresh basil leaves.

I also found this description of a Margarita Pizza: Sauce: olive oil and garlic, Buffalo mozzarella, Sliced san marzano or beef steak tomatoes, Fresh basil, Crushed red pepper - optional

Pizza Marinara: (tomato, garlic and oregano)
2 cloves (or more or less to taste) finely sliced garlic
1/2 cup tomato sauce or chopped canned tomatoes
1 tsp. dried oregano

Spread the sauce over the pizza, sprinkle with the garlic and oregano, drizzle with a few drops olive oil and bake.

Pizza al Prosciutto: (ham or prosciutto, tomato sauce, mozzarella)
2-3 ounces finely sliced cooked ham or prosciutto, shredded
1/2 cup tomato sauce or chopped canned tomatoes
1/4 pound shredded mozzarella

Spread the tomato sauce, sprinkle with the mozzarella and ham, drizzle with a few drops of olive oil and bake.

Pizza Prosciutto e Funghi: (mushrooms, tomato sauce, ham or prosciutto, mozzarella)
1 cup finely sliced Champignon mushrooms
1/2 cup tomato sauce or chopped canned tomatoes
2-3 ounces finely sliced ham or prosciutto
1/4 pound shredded mozzarella

Spread the tomato sauce, sprinkle the other toppings over it, drizzle with a few drops olive oil and bake.

La Napoletana: (tomato sauce, mozzarella, anchovies, capers, oregano)
1/2 cup tomato sauce or chopped canned tomatoes
1/4 pound shredded mozzarella
3-4 anchovy filets or more to taste
1 tablespoon or so rinsed salted or pickled capers
a dusting of oregano

Spread the tomato sauce over the pizza, dot it with the remaining ingredients, drizzle with a few drops olive oil and bake.

L'Atomica: A fiery wonder: red pepper
Though the one constant is a healthy jolt of crumbled red pepper, the other ingredients vary considerably from pizzaiolo to pizzaiolo.

Variation 1:
1/2 cup tomato sauce or chopped canned tomatoes
1 tablespoon or to taste salted or pickled capers (rinsed)
3-4 anchovy fillets, boned
a dusting of oregano
crumbled red pepper, to taste
1/4 pound shredded mozzarella is optional.

Assemble the pizza, drizzle with a few drops olive oil and bake.

Variation 2:
1/2 cup tomato sauce or chopped canned tomatoes
3/4 cup finely sliced mushrooms
a dusting of oregano
crumbled red pepper to taste
1/4 pound shredded mozzarella (optional)

Assemble the pizza, drizzle with a few drops olive oil and bake.

Pizza Quattro Stagioni: The four seasons: artichokes, black olives, mushrooms, ham
1/2 cup tomato sauce or chopped canned tomatoes
3-4 canned artichoke hearts, quartered
5-6 black olives packed in brine (you'll want the sweet variety)
1/2 cup finely sliced mushrooms
2 ounces finely sliced ham, shredded
1/4 pound shredded mozzarella.

Spread the tomato and the mozzarella, arrange the other four toppings each in its quarter of the pizza; drizzle with a few drops olive oil and bake.

Pizza ai Quattro Formaggi: Four Cheeses: pecorino, gorgonzola, groviera (Swiss Cheese), and fontina or asiago
1/2 cup tomato sauce or chopped canned tomatoes
1/4 pound shredded mozzarella
1/3 cup (each) shredded pecorino, gorgonzola, groviera (Swiss Cheese), and fontina or asiago
1 black olive.

Spread the tomato, and sprinkle it with the cheeses; the pizza will look almost white. Dot it with the olive in the center and bake.