Pizza

Instead of being served with a side of french fries and white rice, the quintessential Peruvian beef stir-fry called lomo saltado is served on top of a pizza base in this dish. The topping typically consists of sirloin or tenderloin steaks, tomatoes, red onions, garlic, aj&iacute; amarillo (a Peruvian yellow hot pepper), cilantro, red wine vinegar, soy sauce, salt, and pepper. All ingredients are cut into thin strips and stir-fried until done before they are placed onto the pizza base. The pizza is usually smeared with tomato paste and sprinkled with cheese such as mozzarella.

Lomo saltado pizza

L&oslash;rdagspizza is a traditional homemade-style pizza, which can be translated as Saturday pizza. The dough is typically shaped in a rectangular pan. It is then topped with ground meat, tomato sauce, and generous amounts of grated cheese before being baked to bubbly perfection.

Lørdagspizza

This Italian pizza variety is called mare e monti, meaning sea and mountains. The best of Italy is represented in this pizza, which is topped with a blend of seafood and mushrooms alongside other ingredients, such as tomatoes, garlic, olive oil, parsley, spices, and reduced white wine. Typical seafood includes shrimps, clams, octopus, squids, or mussels, while the selection of mushrooms typically includes porcini or white mushrooms. With pungent, earthy, and nutty flavors from the mushrooms and delicate flavors from the seafood, this Italian specialty is a true pleasure for the taste buds.

Mare e monti Pizza

Italy

Mustazzeddu is an Italian pizza variety originating from the Sulcis region of Sardinia. The dough for this cross between focaccia and pizza is made with flour, olive oil, yeast, salt, and water. Once risen and kneaded, it is topped with a combination of tomatoes (cherry, perini, or Sardinian), onion, basil, garlic, olive oil, and salt. After it's been topped, the edges of the dough are folded up over the topping, and mustazzeddu is then baked in the oven. Before serving, it's necessary to let the mustazzeddu rest for a few minutes. According to legend, mustazzeddu was invented by nuns in times when food was scarce and the toppings called for cheap and simple ingredients.

Mustazzeddu

United States

Bar pizza is a traditional pizza originating from New England. This pizza variety, unlike New York or Neapolitan pizza, is smaller in size and cooked in an oily rimmed pan. It's characterized by its lacy and thin crust with burnt edges due to the fact that the dough forms a thin lip up the sides of the pan. The dough is usually made with a combination of all-purpose flour, yeast, olive oil, sugar, and salt. The pizza is topped with tomato sauce, a drizzle of olive oil, and a mixture of mozzarella and cheddar cheese that covers the whole pizza from one edge to another. If desired, it can be enriched with additional toppings such as bacon or hot peppers. It's then baked until the crust is browned and crisp and the cheese is bubbly and beginning to brown. Once done, it's cut into slices and served. This pizza style is popular in bars and restaurants across New England.

New England Bar Pizza

New York-style pizza is a large, thin-crusted pizza that evolved from the classic Neapolitan-style pizza, brought to New York City by Italian immigrants during the early 1900s. The dish began with the opening of America's first pizzeria, called Lombardi's, where the owner Gennaro Lombardi served unusually large and wide pizza pies. When sliced, the pieces are also very large and wide, while the crust is crispy, yet foldable for easier consumption. Some claim that the unique texture of the crust owes much to the minerals that are only found in New York City's tap water. Traditionally, the pizza is topped with mozzarella and heavily-seasoned tomato sauce (olive oil, tomatoes, garlic, sugar, salt, oregano, crushed red pepper, basil), while the additional ingredients such as vegetables or sausage come on top of the cheese. Typical condiments for additionally topping the pizza include garlic powder, red chili pepper flakes, and oregano.

New York-Style Pizza

Old Forge pizza is an American pizza variety originating from Old Forge in Northeast Pennsylvania. This former mining town has a unique style of pizza that's baked on rectangular metal pans, and the crust is lighter than a typical thick crust. The pizza is crispy on the bottom, while the center is chewy. A whole pizza is called a tray (not a pie), and there are no slices, only cuts. There are two varieties of Old Forge pizza &ndash; red and white. The red one has a slightly sweet tomato sauce and sometimes contains diced onions, while the toppings include a blend of cheeses such as American cheese, cheddar, and mozzarella. The white variety is stuffed (dough on top and bottom) with lots of cheese and any fillings that the customers choose, such as broccoli and spinach. No sauce is allowed inside the white pizza, and the top layer is sometimes covered in thin onion slices and herbs such as rosemary. Just don't ask for a pie because you'll probably get an apple or blueberry pie instead of pizza.

Old Forge Pizza

Pepperoni pizza is an American pizza variety which includes one of the country's most beloved toppings. Pepperoni is actually a corrupted form of peperoni (one &ldquo;p&rdquo;), which denotes a large pepper in Italian, but nowadays it denotes a spicy salami, usually made with a mixture of beef, pork, and spices. The popularity of pepperoni pizza had only started to rise in the 1950s. Nowadays, beef pepperoni pizza is the most popular pizza variety, but there are also versions such as fish pepperoni pizza and port pepperoni pizza. The preparation varies from one state to another, but the popularity of this pizza has made it a staple across the United States, and it&rsquo;s usually prepared simply with mozzarella, tomato sauce, and pepperoni.

Pepperoni Pizza

Canada

Pictou County pizza is a unique variety of pizza originating from Nova Scotia, characterized by a somewhat thicker, chewy dough, a spicy brown sauce, and Halifax-made Brothers' pepperoni. The pizza is so popular that it is even shipped frozen all over Canada. Every year, there is a Pictou County pizza competition, so that the locals can find out which pizza restaurant is the best. It is recommended to pair the dish with a cold beer on the side.

Pictou county pizza

Philippines

Pinakbet pizza is a Filipino pizza variety originating from Ilocos Norte. It's traditionally topped with vegetables such as tomatoes, eggplant, long beans, okra, and bitter gourd, making it suitable for vegetarians. The pizza is derived from pinakbet vegetable stew and uses most of the ingredients used to prepare the stew. Only local vegetables are traditionally used as toppings, and it's said that the pizza has a slightly bitter and salty finish.

Pinakbet Pizza

Pinsa romana is an ancient Italian dish and the ancestor to the classic pizza we know today. The main ingredient is pinsa romana flour, a mix of wheat flour type 0, soy flour, rice flour, and dried mater dough. This ancient pizza has an oval (or sometimes rectangular) shape, the higher hydration of the dough (making it more digestible), and the dough contains less fats and carbohydrates than regular pizza. The dough for pinsa romana is always prepared with cold water. In ancient Rome, pinsa was prepared by poor peasants, and the name is derived from the word pinsere, meaning to stretch or to spread, referring to the dough and its elongated shape. Due to the fact that the major difference between pinsa romana and pizza is in the dough, not the toppings, it can be topped with most ingredients, such as tomato sauce, herbs, mozzarella, salami, and mushrooms.

Pinsa romana

Pizza ai frutti di mare is a variety of Italian pizza topped with seafood such as scampi, squid, and mussels. Traditionally, the pizza is served without any cheese, as the seafood is placed on top of the dough and tomato sauce instead. Pizza ai frutti di mare is popular throughout Italy and Mediterranean countries such as Croatia. It is recommended to top it off with a drizzle of olive oil and pair it with a glass of chilled white wine.

Pizza ai frutti di mare

Funghi is a variety of Italian pizza that is traditionally topped with tomato sauce, mozzarella cheese, mushrooms, oil, and parsley.

Pizza ai funghi

Pizza alla casalinga, meaning housewife-style pizza, is a variety of Italian pizza that consists of a basic thick-crust dough topped with crushed canned tomatoes, mozzarella, olive oil, and oregano or basil. Considered a take on the classic Neapolitan pizza margherita, this pizza variety is rectangular rather than round, and its crust resembles a thin focaccia with a crispy bottom. Pizza alla casalinga is usually cut into rectangular or square slices and can be enriched with an endless variety of additions such as prosciutto, salami, frankfurters, parmesan, crescenza cheese, capers, garlic, mushrooms, anchovies, olives, or grilled vegetables. This pizza variety has its roots in Italian households, where housewives prepared pizzas alla casalinga in their home ovens. New York-style grandma pizza or grandma pie is believed to have been derived from this pizza variety.

Pizza alla casalinga

Diavola is a variety of Italian pizza that is traditionally topped with tomato sauce, mozzarella cheese, spicy salami, and hot chili peppers. Black olives are optional and can be added for extra flavor.

Pizza alla diavola

Typically shared among groups and consumed by the slice, the Roman invention known as pizza alla pala is a long, oval-shaped flatbread made with a high-hydration, long-rising dough. It is baked in electric ovens, transferred to a wooden board called pala, then topped with various fresh ingredients. The pizza is characterized by a thick crust and a tender, fluffy interior, while the toppings can be anything from prosciutto and cherry tomatoes to various cheeses, olives, and spicy salami.

Pizza alla pala

Pizza al padellino is an Italian pizza variety that is baked and served in small, round pans. The dough rises more than usual while it bakes in the pan, making the pizza softer, although the crust gets slightly fried due to the oil in the pan. Pizza al padellino is smaller than the classic Neapolitan pizza, but it is also much thicker and crispier. Just like most pizzas, this variety can also be topped with anything from ham and cheese to bell peppers and prosciutto.

Pizza al padellino

Pizza al taglio is a variety of Italian pizza that is baked in rectangular trays and sold sliced into squares or rectangles. Prices can be marked either per slice of pizza or per kilogram. The first pizza al taglio was baked in Rome in the late 1950s, when it was topped with olive oil and tomato sauce. Today, the dish is one of the most loved street food items both in Rome and in most of Italy. When making pizza al taglio, it is important to let the dough rise and ferment for a longer period of time. The dough is usually baked, topped, and then baked once more, resulting in an evenly-cooked pizza that's light, airy, and easily digestable.

Pizza al taglio

Pizza al tonno is a simple Italian pizza that uses tuna as a topping. It consists of a basic pizza dough that is topped with tomato sauce, mozzarella, and olive oil-packed tuna. This classic pizza can be found in most Italian pizzerias since canned tuna is a convenient ingredient that can be used year-round. Some of the variations on this pizza variety call for the addition of ingredients such as onions, olives, cherry tomatoes, zucchini, gorgonzola, artichokes, or eggplants.

Pizza al tonno

Pizza bianca or white pizza is a variety of pizza which omits tomato sauce from the equation, often substituting it with pesto or sour cream. In Rome, pizza bianca is prepared with no sauce whatsoever, and it is instead topped with salt and olive oil, while chopped rosemary is sometimes sprinkled on top. There are numerous versions of pizza bianca, and the toppings vary accordingly, but the crucial element in all of them is that there should not be any kind of red sauce on the dough.