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To be translated in written.

Pizza Margherita:

To honor the Queen You'll want 1/2 cup tomato sauce or chopped canned tomatoes, about a quarter pound of shredded mozzarella, and 3-4 fresh basil leaves. Spread the tomato sauce on the dough, sprinkle with the mozzarella, drizzle with a few drops olive oil, add the basil and bake.

Pizza Marinara:

The garlic-lover's delight You'll want two cloves (or more or less to taste) finely sliced garlic, and 1/2 cup tomato sauce or chopped canned tomatoes. Spread the sauce over the pizza, sprinkle the garlic, drizzle with a few drops olive oil and bake.

Pizza al Prosciutto: A standby You'll want 2-3 ounces finely sliced cooked ham, shredded, 1/2 cup tomato sauce or chopped canned tomatoes, and 1/4 pound shredded mozzarella. Spread the tomato sauce, sprinkle with the mozzarella and ham, drizzle with a few drops olive oil and bake.

Pizza Prosciutto e Funghi:

Another standby you’ll want about a cup finely sliced Champignon mushrooms, 1/2 cup tomato sauce or chopped canned tomatoes, 2-3 ounces finely sliced ham, and 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:

Yet another standby 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 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, a tablespoon or to taste salted or pickled capers (rinsed), 3-4 anchovy fillets, boned, a dusting of oregano, and 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, and 1/4 pound shredded mozzarella (optional). Assemble the pizza, drizzle with a few drops olive oil and bake.

Pizza Quattro Stagioni:

The four seasons 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, and 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 Capricciosa:

Everything in the house Not really, but it seems like that. It's usually the richest pizza offered, and every pizzaiolo makes it differently. This is based on the Pizzaria Giancarlo, outside Florence's Porta San Frediano. 1/2 cup tomato sauce or chopped canned tomatoes, 1/4 pound shredded mozzarella, 1 finely sliced hot dog, 1 link sweet Italian sausage (about 2 inches long), skinned and shredded, 8 thin slices salamino piccante (pepperoni in the Anglo-Saxon world) 2 ounces thinly sliced ham, shredded, 2 canned artichoke hearts, quartered. Spread the tomato sauce over the pizza, sprinkle the remaining ingredients over the sauce, drizzle with a few drops olive oil and bake.

Pizza ai Quattro Formaggi:

Cheese Galore! 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, one black olive. Spread the tomato, and sprinkle it with the cheeses; the pizza will look almost white. Dot it with the olive and bake.

Pizza alla Bismark:

For reasons unknown to me a pizza with an egg cracked over it so it emerges from the oven sunny-side-up is called a Bismark. Excactly what else goes onto the pizza is up to the pizzaiolo, but ham goes quite well. So: 1/2 cup tomato sauce or chopped canned tomatoes, 2-3 ounces thinly sliced ham, shredded, and an egg. Spread the tomato sauce over the pizza, sprinkle the remaining ingredients over the sauce, crack the egg over the middle of the pizza, drizzle with a few drops olive oil and bake.

Pizza Vegetariana:

Again lots of variability, though the vegetables used are almost always cooked: stewed peppers, stewed eggplant, artichoke hearts, spinach, and what have you Begin with the standard 1/2 cup tomato sauce or chopped canned tomatoes and 1/4 pound shredded mozzarella, and go from there, adding the cooked vegetables you prefer. Drizzle with a few drops olive oil and bake.

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