IMO, the steak seasoning will be fine. The biggest issue I have had with some non-tomato sauce pizzas has been blandness. (Made a cheese ravioli pizza with bechamel sauce once and it was pretty boring.)
Obviously, some experiments will be warranted -practice making perfect and all that jazz. Although, for me, practice makes me think of even more complicated foods to prepare....
Might I also suggest serving a Neapolitan classic, especially classic amongst the pizzaioli -Eggs In Purgatory. It's really good, and super easy to make if you make the sauce in advance. When I worked at a pizza place, we often made this for employee breakfast. (I was a prep cook who came in hours before most anyone else.)
