Pizza Margherita:

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:
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: 
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 the with the mozzarella and ham, drizzle with a few drops olive oil and bake.
Pizza Prosciutto e Funghi: 
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:
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.
Pizza Quattro Stagioni:
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: 
Not really, but it seems like that. It's usually the richest pizza offered, and every pizzaiolo
makes it differently.
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: 
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 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.