Greek Pizza is usually baked in a shallow and round pan coated heavily with olive oil to get a puffy, chewy crust. The bottom of the dough allows it to fry while it bakes if you line the pan with oil.

6. Sicilian Pizza:

If you were under the impression that, Sicilian Pizza is similar to Neapolitan Pizza since they both originate from Italy, you’re mistaken. However, there are significant differences between these two types of Italian Pizza. Sicilian Pizza has a pillowy dough and provides a thick cut of Pizza, robust tomato sauce, and a crunchy crust. Unlike the traditional Pizzas, a Sicilian Pizza is rectangular and is also called “sfincione.”

There is often a layer of cheese underneath the sauce preventing the square-cut Pizza from becoming soggy. After the Second World War, this Pizza became popular and was brought to America in the 19th century by Sicilian immigrants.

Traditional toppings of Sicilian Pizza include herbs, anchovies, onion, and bits of tomato.

Baking suggestions of Sicilian Pizza include lining your pan with an olive oil blend which helps with the flavoring of the Sicilian Pizza dough. The time required to bake your Pizza depends upon the temperature of your oven. For example, it should take about 15 to 20 minutes to bake a Sicilian Pizza at 425 degrees Fahrenheit.

7. California Pizza:

The unusual combination of ingredients makes the California Pizza unique and is also called gourmet Pizza. The California-style Pizza is typically served as a slice rather than as a whole Pizza. The thin base and crust make this Pizza similar to Neapolitan and the New York style. California-style Pizza was born from the experiments done in an Italian restaurant, Prego, by Chef Ed LaDou in the late 1970s.

Though there are no specific traditional toppings of California Pizza, bacon, goat’s cheese, egg, vegetables, and pepperoni are popular. Chicken is yet another popular addition.