I've had some interesting stuff on pizzas... like in Hungary I had one that was with gulyas beef, salo, fresh paprika and quail eggs. I've had 'German' pizza with bratwurst, sauerkraut and butterkasse on a rye crust. In my town we have a Chinese pizza place where you can get stuff like kung pow chicken, or crab rangoons. Gyros pizza can be pretty good, but it's more or less just a giant gyro so no big deal. Mexican pizzas can be good, and I've had them with many different ways but I think I liked with carnitas and roasted anahiems with mixed Mexican cheeses best. I'm pretty open to different toppings... but sometimes am not too sure about things like asparagus and lobster.
If I'm using delicate ingredients, I will bake the crust alone then assemble the toppings to pop under the broiler for a minute or two, just long enough to heat it up. Fresh herbs like basil are best put on right before serving and not cooked. Though sometimes if I can't be bothered I will put the toppings under the cheese as most of the time it prevents things from drying out or getting overcooked like.
