We've really been enjoying our Breville electric pizza oven, which was a pre-wedding gift. As you can see above, it really does a nice job on the crust. After initially being terrified it was a dangerous appliance and would burn the house down, we've since relaxed a bit and are glad of its high-temperature capabilities (600-650 F).
This week's pizza was partly a fridge clean out:
Leftover arugula pesto
Diced zucchini and red pepper
A cheese medley (we had dribs and drabs of chèvre, blue cheese, and Parmesan)
Overloading our pizzas with toppings is kind of our norm (unless we make a marguerita, and even then I have a tendency to over-do it on the cheese). It is a bad habit that I am okay with. This particular pizza ranked about average (and we think our average is pretty good). Its only shortcomings were having an oil/moisture content that was a touch high.
The key to a successful pizza, in my opinion, is salt. It's really hard to over-salt a pizza, and ample salt really amps up the flavour. Don't be afraid to put plenty of it in your dough, and to make your pesto excessively salty!