Toppings are unevenly distributed

Cosmetic

A distribution-technique issue, not a recipe or dough problem — fixable with a final visual check before baking.

Ask yourself

Were toppings scattered by hand across the whole surface, or added in one spot and spread?
Is the unevenness radial (centre vs. edge) or random (patches)?
How many toppings were added at once?

#1
Toppings added in a pile and spread outward rather than scattered directly
Generally accepted
Spreading a central pile tends to leave the centre heavier and the edges thinner, the opposite of an even scatter.
#2
Working on an unstable or moving surface while topping
Supported, with regional variation
Toppings shift toward whichever side is lower or receives more handling if the peel or pan isn't held level and still.
#3
Too many toppings added at once without a deliberate pattern
Generally accepted
Beyond a handful of pieces, random scattering by feel becomes unreliable — a light, deliberate second pass over any visibly bare patches corrects most of the unevenness.

Before baking, do a final visual pass and manually redistribute any obviously bare or overloaded patches

Scatter toppings directly across the whole surface in a light, even pass rather than piling centrally and spreading outward

Guides that treat this as an outcome to improve, an environment to work with, or a flavour to understand, rather than only a problem to fix.