I hope there is a lot of space on the server if you really want me to answer this question.
When talking about my favorite toppings for pizza one has to start at the bottom, or the crust, which has to be deep dish (thick) with mozzarella cheese rolled into the edge! Then we have to have marinara sauce, covered with a thin layer of mozzarella, then all the good stuff; Italian sasuage, hamburger, pepperoni, black olives, green olives, green peppers, red onions, mushrooms, artichoke hearts, spinich, San Marzano tomotoes, Canadian bacon, prosciutto, olive oil, basil, and oregano! Now to make it perfect we must add a very generous helping of the cheese toppings; mozzarella, Jarlsberg, Gruyere, and feta.
As soon as this one and one half inch (3.7 cm) thick masterpiece of culinary art comes out of the oven we must apply the finishing touches which consists of a generous helping of freshly grated Parmigiano Reggiano Parmesan, and Pecorino Ramano cheeses.
Of course no pizza fest is complete without a fine wine such as a 1991 California Cabernet Sauvignon, and good friends to share the feast with.