Me and my brother made a highly experimental pizza that I have called, "Moroccan Stew Pizza, Serbian Style". Not one of our best creations even though we ate it all up without regret, but it did teach us a lot. The pizza's ingredients are...

>Semolina/Durum pizza dough. The dough wasn't elastic like it would be with bread flour, but it was malleable and soft to chew on. It was wonderful.
>Prune chutney for sauce, made with hot peppers, honey, vinegar, and a dash of cinnamon. I wanted to experiment with sweet flavors, which the Middle East/North African region likes to do.
>Merguez Sausage: Procuring it where I am is a pain, so I made it myself with some ground lamb, harissa (sore had the spice blend in jars), lemon juice from two fresh lemons from the tree, eggs, and salt. I made those into meatballs by frying them and then boiling them before cutting them in half, while leaving another portion ground for stuffing into the crust with extra cheese. I made too much merguez sausage and had to top the pizza, making the meatballs practically invisible. The meat I got wasn't halal either.
>Vegetables. I used Artichoke Hearts, eggplant (battered and fried), red cabbage, carrot, parsnip, onion, garlic, and bell pepper.
>Mozzerella and Cheddar cheese. Cheddar because I had some left over and had to use it.
>Bacon. This is why it's Serbian Style, because the Bacon is from a pig.

We ate that pizza over a bowl of couscous to catch whatever falls off or breaks off from the pizza.

Pic related is what it is, but it taught me a few things...

>Four pounds of meat is too much meat for a pizza, unless the pizza is meant to cover a pizza that is 4x that of a standard dough ball (made with 3 and 3/4ths cups of flour as the standard), and even then that is a lot of meat for that.
>Vinegar can in many ways substitute cheese. The cheese added was redundant with the prune chutney sauce.
>Durum/Semolina flour is a wonderful thing, but it does make the pizza crust crumbly.