If there's anything I have learned about making great pizza, it's to use a light hand when topping the dough. You can get so creative with toppings, it really is a great opportunity to experiment. Try mixing it up and using BBQ sauce instead of the traditional pizza sauce, or a jarred pesto if you wish. Change up the cheeses, clean out the fridge and use whatever vegetables you wish, or scatter some fresh chopped herbs or greens such as arugula over top.
My family's favorite pizza is topped with Mediterranean flavors, but feel free to change it up on your own! I didn't really include measurements, because you can change it up and add as much (or as little) of the toppings as you wish.
Top your pizza dough with sauce, then a handful or so of mozzarella cheese. It's tempting to mound on a lot of cheese, but you really don't need a lot. Scatter over the onions, olives, sliced sweet peppers, slivered garlic, and roast tomatoes. Top with crumbled feta.
Bake the pizza at 450 for about 10 minutes, checking the bottom of the crust by then. When it is golden, remove the pizza from the oven and adjust the rack under the broiler. Turn the oven broiler on and watching carefully, put the pizza under the broiler briefly so that the toppings can bubble and caramelize. Watch it carefullyso it doesn't burn!