Hmm, I think I have done a picture like this before. I have been practising with good home-made pizza.
A few years ago, I had a wonderful pizza in Italy on the shore of Lake Maggiore. It had a lovely thin, cripsy crust.
I am getting close now, using OO flour, a slow yeast fermentation in the 'fridge and cooked on a pizza stone in the oven.
This was a marinara - with bits of squid, octopus, prawn and mussels. Plus black olives, my favourite.
My little GH2 does wonders on a small Gorillapod tripod on the worktop.