I usually make two small pizzas every week or so. Over the last two weeks, I have made the following, from top to bottom.
(1) Applewood-smoked bacon, arugula, and chili oil;
(2) Caramelized onions, Moroccan olives, blue cheese, and thyme;
(3) Soppressata, serrano rings, and shaved garlic; and
(4) Applewood-smoked bacon, asiago, and rosemary.
All pizzas were cooked in a cast iron skillet using the method I detail here, with standard mozzarella cheese and a simple tomato sauce as a base. Sometime in the near future, I'm planning on making a pissaladiere as well as a cherry tomato tart, so be on the lookout for those updates!
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