There are several wonderful spots in Barcelona where authentic, traditional northern Italian-style pizzas are available. Often they have dry smoke cured (never "cooked") bits of ham crudo, sort of like what the Englsh, Canadians, and 'Mericuhns call prosciutto (a word that just means ham in Italian). Prosciutto cotto is cooked ham. The best place in our pueblo in Spain is called Tuscany and the family that owns the place is from Tuscany. They make pizzas that are just the saltine cracker-like crust drowned in olive oil and covered with fresh herbs, and then they suggest what things to add to that base. Never, however, has any fruit except sun dried tomatoes shown up on their amazing pizzas. Thank you God!
I'm fond of pine nuts, olives, slices of hot sausage (sort of like 'Mericuhn pepperoni), garlic, chopped onions and mushrooms. You have to tell them what kind of mushrooms: boletus that are commercially grown or whatever wild mushrooms are in season. I always ask for whatever is in season and they almost always seem to have butter-yellow chanterelles as the fungus du jour.
The Squeeze is accustomed to a thick pizza crust (fugazza) with cheap provolone and maybe tomato sauce or slices of fresh tomato. Maybe three or four whole olives as decoration. The more Argentines can make their pizza taste like the cardboard box it is frequently delivered in, the happier they are. And to me that's damn odd since more than 10 million Italians immigrated to this country from about 1900 to 1966. The Squeeze's excuse for having fugazza with bad imitation provolone is "How can you taste all of those other ingredients at the same time?"
However, Argentines consider fresh pineapple slices (rodajas) a major rave fave topping on pizza along with canned (not necessarily Maraschino, just canned) or fresh cherries. They add melted dots of their special imitation provolone cheese and leave out the tomato sauce or slices of tomato. It's like a tasteless pizza cookie. Very popular.
Talk to Brazilians about pineapples (ananás). They, better than any other nationality, know how to use them best in cooking and making beach cocktails with crude sugar cane alcohol.