There are people who devote their lives to home-baked pizza, and even your first try at it will give you a sense of why it’s so easy to obsess over: It’s not only different from anything you can buy in the frozen food section of the supermarket, or have delivered, or eat in a restaurant, it’s better. Not only that, you have complete control over ingredients.
Topping pizza is much like saucing pasta: Too many ingredients, and the tastes get muddled; too much sauce, and the flavor of the crust is overwhelmed; too much cheese and the crust gets soggy and sags. It may be difficult to resist, but be restrained and you’ll be rewarded with great taste and texture. (That’s why pizza is in the bread chapter: It’s about the crust!)
That being said, have fun: Try classic combinations like tomatoes, basil, and Parmesan; tomato sauce and mozzarella; or roasted peppers and olives. Experiment with different vegetables and cheeses, like grilled eggplant and feta or caramelized onions and Gorgonzola. After the pizza comes out of the oven, try adding a sprinkle of minced fresh herbs or dust the pie with a spice blend or finely ground nuts. There’s nothing wrong with being untraditional (though one could argue that traditional combinations are best); pizza is a wonderful vehicle for enjoying your favorite ingredients.