Things to put on pizza crust

Not too long ago my wife and I dared to make pizza for the first time. We had a recipe for the crust from some book which worked fine, only all the fine-sliced fresh tomatos gave off so much liquid that the base was drenched and came out wet and unattractive. Giving it a good 15 minutes in the oven and then adding a protective layer of olive oil before putting on the tomatos and stuff helped a bit, but not too much.

So we made tarte flambée in a more or less alsatian style, with sour cream (crème fraîche, actually), onions, and bacon. That was very good! Later we added a hint of grated cheese (Parmigiano or Gruyère, for instance), not as much as with pizza, only a bit to make the taste a bit thicker.

Now my mother suggested goat's cream cheese with cherry tomatos, only cut in half, so they do not give off so much liquid. Should be very nice, too.