I'm a fan of Pizza Prosciutto. The rim has to be crunchy and dark. The prosciutto can have darker dots and the cheese has also to have brown-ish spots. Oregano plus chillies. And it must have been baked in a wood fired oven and got a bit of the wood scent. I only know a few places where to get it that way. And I will not tell!! Because I do not want people to go there and accuse the baker of burning the pizza and making it too hot and smoky and that he should use deep frozen pizza in order to make it faster.