Start with thick crust pizza. Chicago style if possible.
Thin crust = no toppings and therefore the only taste is crust and cheese.
Thick crust = capable and necessary to have piles and piles of toppings and thus lots of topping taste.
Sure, a few cheap places could go thick crust and little topping - avoid those places. The rest will pile on the toppings. Thick crust may be 50% or 100% more crust, but also 1000% more toppings. Thus the ratio is far weighted towards toppings.
For strong pizza topping taste, I always buy roasted garlic, roasted green chilis and/or marinated artichoke. For more mundane toppings, pepperoni has tons of taste if and only if it is ABOVE the cheese and burns slightly.