The story is that the first pizza, made with bright red tomato sauce, brilliant white mozzarella cheese and the vibrant green of fresh basil leaves – which, incidentally, are the colors of the Italian Flag – was made for Italy’s Queen Margarita. Ever since, the combination of tomato sauce, mozzarella cheese and fresh basil has been known as pizza Margarita. Pizza Margarita is a tasty combination but there is more to pizza toppings than just satisfying patriotic whimsy.

New York-style pizza (the Lombardi classic), cooked in very hot coal-fired ovens, is usually though of as being thin, and crispy with a slightly smoky taste. The only toppings are tomato sauce and mozzarella cheese.

Chicago-style pizza is the deep dish pizza. Cooked in a pan with high sides, the pie with lots and lots of sausage, peppers and mushrooms, is layered upside down - the cheese is at the bottom. The thick pizza needs a longer cooking time and putting the cheese at the bottom keeps it from burning.

California pizza has no definition - it is just left to your imagination - put what suits you on top and it doesn’t matter if it is a crispy thin crust, a chewy thick crust or a deep dish pie. Let your imagination be your guide and don’t be afraid to experiment.

Middle Eastern-style pizza would use feta chese, basil, garlic and olive oil. and sister Pat says add some sun-dried tomatoes.

A Greek-style pizza could include Canadian bacon, pepperoni, onion and feta cheese - no sauce, please.

Hawaiian style pizza is like a little luau on top - some Canadian bacon or ham, pineapple chunks, green Bell peppers slices and mushroom slices.

You favorite combination of pizza toppings probably doesn’t satisfy most of those with whom you would share it. Pizza topping combinations, after all, are a personal statement of likes and opinion of what is the best pizza. And it is the difference in opinion that makes the most interesting of horse races. Pepperoni and plain cheese pizzas seem to be the most popular pizzas ordered here in the United States. But there is more, much more, out there, to be had. Here for your enjoyment, and possibly amusement, are a few "styles" and topping ingredients that I have come across – and No! I haven’t tried them all.