TBH the solution is to salt the pesto less and salt your toppings more, probably by just adding finishing salt after cooking the pizza. Also consider using a nonfresh mozzarella, which generally has more flavor. While the creaminess of fresh is nice, I find it to be way too bland most of the time.
This problem is the exact reason why I stick to pepperoni and banana peppers. They are inherently flavorful and salty.
I'm someone that uses sway because I really like to keep my workflow as keyboard driven as possible. However, I do not necessarily need the minimalism of sway and sometimes miss the more polished experience of a full DE. Are there ways to configure Plasma to give me a sway-like keyboard-driven flow while still getting some of the other benefits of Plasma?