Homegrown tomatoes, zucchini an onions with some capers and mozzarella. I'm still working on my crust, I think I need higher temperature.
Toppings look good, but the crust is lacking that oven appeal. You might want to try ditching the dutch oven and use two pizza stones. I use a steel pizza on the bottom rack and a stone type pizza stone on the top rack about 8-12inches above. The two stones trap the heat, so if your oven only goes to 500F, it can reach temps between the stones of 600F+ which is what you need for the good crust appearancea and texture. Let the oven heat for about an hour with the stones in.
You can bake the dough most way first, then load it up with the sauce, cheese and toppings before finishing the bake.
Looks delicious! Are you using a Dutch oven instead of a pizza stone? How does that work?