Tomato Pizza Topping

Hi fellow seniors, could you please give me some ideas for topping a pizza?

I have never in fact made my own pizza and only occasionally buy them but I've decided to use up some small shredded pieces of turkey, a few small pieces of chunky ham and place them on some sliced open lengthwise baguettes topped with a drizzle of tomato puree and sparsely grated cheese.

That's as far as I've got.

Anymore suggestions please to make an interesting display and I think a healthier option.
Thank you so much everyone, there is a wealth of suggestions here, I'm spoilt for choice.

I learned make a good pizza in Sardinia (large island north of Sicily) where I was stationed for 3 1/2 years. Take FRESH dough, roll it out, toss it (if you can), put a light layer of olive oil, then the pizza sauce, then the shredded cheese. ONE layer or 2...more is a waste. Then put what ever toppings you like. I used to go to one pizzeria in Santa Teresa where you never got the same thing 2 days in a row when you ordered a Capriciossa Pizza..(crazy, mixed up) because upstairs he had a restaurant and downstairs was the pizzeria. Many of his left overs went on the Capriciossa the next day. The more you put on the pizza the more difficult it is to bake it thoroughly without burning the crust.
I was a 'duty manager' of a Little Ceasar's for a while...never did care for theirs OR Domino's (I cooked at one Domino's in 1977). I like Pizza Hut, but they're too slow and sometimes they under cook. We order ours from Papa John's here in Virginia Beach. But as far as I know, no one puts the olive oil on the dough before the pizza sauce.

ASK THE CHEF: Pizza without Tomato (Béchamel sauce)


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