How about caramelized onions, anchovy, and sliced black olive?
Another topping I like is a slice of grilled or oven roasted tomato (EVOO, dried oregano, salt, pepper and minced garlic) with grated parmesan on top.
I also like just a slice of fresh, homegrown tomato with salt, pepper and Hendrickson's Salad Dressing. It's a store-bought, calorie-free dressing made with balsomic vinegar, assorted herbs and seasoning, and just a splash of olive oil...quite delicious. If you can find it, give it a try.
Here's one of my favorite recipes, that's delicious with crostini, or whatever you have:
Creole Mushrooms
Yield: 4 servings
Ingredients
1/4 c Red wine
2 ea Garlic cloves, minced
1 ts Oregano
1 md Onion, diced
1 ea Green bell pepper, diced
1 ea Jalapeno pepper, chopped
1 md Tomato, diced
1 lb Whole button mushrooms
1 tb Tomato paste
1/2 cup sliced black olives
Instructions:
1. Simmer the garlic, oregano & onion in the wine for 5 minutes. Add diced bell pepper & the jalapeno pepper. Cook, stirring frequently, for 2 minutes.
2. Add tomatoes & cook for another 5 minutes. Finally add the mushrooms, black olives & the tomato paste.
Cook until the sauce is thickened.
Serve hot with toasted pita triangles or baguette slices.
*Note: I really like to saute the mushrooms in a bit of olive oil before I add themto the mix. This is really good stuff!