This is for Jeannette from Texas: One of my favorite pizzas is Gorgonzola,
fresh fig (quartered) and prosciutto (or not). If fresh figs are not
available, I've also used dried figs, quartered and 'plumped' in port. You
have to watch the pizza carefully, though, the figs can burn. When making
'plain' cheese pizza, I've found that Fontinella cheese mixed with regular
mozzarella (not fresh) makes a good cheese blend. Clam pizza is great with
oregano, olive oil and prosciutto (in this case it really makes a
difference). These are my favorites, but,have fun, try what you
like! It's especially fun to experiment with different grating cheeses
(Manchego, aged goat Gouda, etc.).