This all-time favourite has a number of different possibilities, try a few of our seasonal suggestions:
Spring - opt for artichokes
Summer - try some fresh basil with tomatoes
Autumn - a selection of mushrooms
Winter - prosciutto with black pitted olives
Use 3/4 tablespoons of Romana sauce, spread some chopped artichoke hearts over one quarter, repeat on the next quarter with Parma ham/ prosciutto, add chopped and stoned olives to the next quarter and mozzarella to the last.
Bake for 6-7 minutes or until toppings are golden brown