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Pizza style noted for a thin, New York-style crust and nontraditional toppings (i.e. eggs, shaved carrots, or bean sprouts)
Pizza style noted for very thick crusts formed up the side of a deep dish pan and sauce as the final ingredient
Square pizza in a thick deep dish, usually served with marinara sauce on top
Variation on pizza popular in New England; cooked on pans in brick ovens, with liberal use of olive oil and often feta cheese
Features either Canadian bacon, ham, or bacon and pineapple
Thin crust white pizza topped with only garlic and hard cheeses
Pizza style noted for large, thin, flexible slices that are usually folded in half to eat
Any kind of pizza that features a thick pie and a square crust
Square-cut, thick crust pizza topped with chunky tomato sauce and pecorino romano cheese
Square-cut pie with a cracker-thin crust, Provel cheese, and sliced (not diced) toppings
Italian pizza with ingredients separated into four sections to represent the seasons
Traditional pizza made with tomato, sliced mozzarella, basil, and olive oil
Italian pizza with oregano an oil and a topping of German sausage
Traditionally, this pizza is served with mozzarella, stracchino, fontina and gorgonzola (or ricotta)
Traditional Italian pizza that has baked ham, mushrooms, and artichokes in addition to standard pizza ingredients
The original pizza that started it all in the United States: tomato sauce, mozzarella cheese, and basil on a thin crust in a wood-fired oven
Pizza without tomatoes; only garlic, ricotta, and mozzarella
Pizza served with potatoes, fresh tomatoes, olives, anchovies, and rosemary
Pizza with tomato sauce, half-shell mussels, clams, octopus, squid, and shrimp
Pizza with bacon, sausage, cheddar cheese, and scrambled eggs as toppings
Pizza that features the added bonus of either cheese or meat (i.e. hot dogs) in the edge of the crust
Pizza made with tortillas, enchilada sauce, black beans, scallions, and non-traditional cheeses
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