This is always a tough question since there are so many different ingredients that can go into pizza. We have gone from buying pizza to making our own, which is quite easy and allows us to create exactly the taste we want. It also means we have a healthier pizza. Some times we make the base and other times we buy it, but that choice has no effect on our choice of wine.
We alway use a tomato sauce / paste to cover the base, and almost always a spicier sausage such as pepperoni or the spicy home-made Italian sausage our great friend, Ric and his family make annually (so glad to have a private stash of that sausage - it is magnificent for a pizza topping!). We also tend to put a lot of garlic and chili on our pizza. Therefore, a Hunter Valley (spicy, pepper flavored) Shiraz is always a good choice. However, something a little lighter such as a Cabernet Sauvignon or a Italian Chianti (made from the Sangiovese grape) is always a safe choice to bring out the flavors of the pizza.
Interestingly enough, some white wines will also go well with pizza, since a number of white wines match well with the various cheeses used. And if you are using chicken, pineapple, or something similar for toppings, a white becomes even a better choice. I would recommend a crisp (2 or 3 years in the bottle, before it smooths in taste and texture) Semillon to match up well with cheese, but overall believe a Gewürztraminer, or Riesling would be best. If it is plainer tasting pizza, a Pinot Grigio would be good. A Gewürztraminer works well with a lot of different spices such as with Indian food or Thai food, so it will work well with a well seasoned pizza also!
It is rare that I would recommend seven different types of grapes as being a good match for a food, but that says a lot about the diversity of pizza! Then there is always Merlot, but I rarely drink Merlot if given almost any other choice.
And if this is all too difficult, then grab a beer or two! But overall, it is usually a Shiraz or a Chianti for me. The only question is - "which one"?
BTW, I am making the pizza tonight and Deanna, who writes the blog, DAZ in the Kitchen, will be creating a post soon with the pizza recipe we use.