Unique Pizzas from Around the World

Pizza is a favorite food all over the world. While the basics may be the same, you will find a world of difference in the types of toppings depending on where you are. And you can find pizza in just about every corner of the globe. When you are traveling, be sure to try the pizza when you find yourself in a new place. You may have your creativity awakened and will have a new set of combinations to try when you return home. Here is a sampling of regional favorites from around the world.

United States - New York-Style Pizza

Born in the bustling streets of New York City, this pizza is a larger-than-life American classic. Its oversized, hand-tossed crust is thin and flexible in the center—perfect for folding in half to eat on the go—yet crisp and sturdy at the edges. The base is coated with a bold, tangy tomato sauce and smothered in a generous layer of shredded mozzarella that melts into gooey perfection. Toppings like pepperoni, mushrooms, or sausage are common, but the beauty lies in its simplicity and scale. It’s the ultimate urban comfort food, designed for busy New Yorkers who need a quick, satisfying slice.

Italy - Neapolitan Pizza

The Neapolitan pizza is the gold standard of pizza craftsmanship, hailing from Naples, Italy. This iconic pie features a thin, soft, and slightly chewy crust with a puffed-up, charred edge—known as the cornicione—thanks to its quick bake in a blazing wood-fired oven. It’s topped simply but exquisitely with sweet San Marzano tomatoes grown on the slopes of Mount Vesuvius, creamy fresh mozzarella (often buffalo mozzarella), fragrant basil leaves, and a drizzle of golden olive oil. The balance of flavors is so revered that it’s protected by UNESCO as an intangible cultural heritage. Every bite feels like a taste of history, embodying centuries of Italian tradition.

Italy - Pizza Blanco

Rome’s pizza bianca is a minimalist masterpiece that proves pizza doesn’t need tomato sauce to shine. This “white pizza” starts with a thick, airy dough brushed generously with olive oil, then sprinkled with coarse sea salt and fresh rosemary for an aromatic punch. Some versions add a scattering of mozzarella or pecorino cheese, while others pile on thinly sliced potatoes for a heartier bite. Baked until golden and crisp, it’s often sold in rectangular slabs by street vendors or bakeries. It’s a celebration of simple ingredients, offering a subtle yet irresistible flavor profile.

Turkey - Lahmacun

Often dubbed “Turkish pizza,” lahmacun is a flavorful departure from the cheese-heavy pies of the West. This dish starts with an ultra-thin, crispy flatbread base, spread with a vibrant mixture of spiced minced meat—typically lamb or beef—blended with tomatoes, red peppers, onions, and a kick of parsley or chili. After a quick bake, it’s traditionally rolled up or folded, sometimes with a squeeze of lemon and fresh greens like arugula or lettuce tucked inside. It’s a street food staple in Turkey, offering a savory, aromatic experience that’s lighter yet packed with bold Middle Eastern flavors.

Japan - Okonomiyaki

There are actual two types of pizzas in Japan: the regular American-style pizza and okonomiyaki, which is Japanese-style pizza.

The American-style pizza is similar to the pizzas found in the U.S. The Japanese love seafood on their pizzas, as well as a variety of other typical and not-so-typical ingredients. You will often find pizzas topped with sweet corn, potatoes, mayonnaise, and hard boiled eggs. One specialty pizza is the Squid Ink Pizza, in which the tomato sauce is replaced by a black squid ink sauce. You can also get cod roe, tuna, octopus, and seaweed on your pizza. There are several familiar large chains in Japan, such as Shakeys, Pizza Hut, and Dominos, as well as many small local pizza shops.

Japanese-style pizza, called okonomiyaki, blurs the line between pizza and pancake. The base is a thick, griddled batter mixed with shredded cabbage, often studded with goodies like shrimp, squid, or pork belly. Additional ingredients are added, such as chopped beef, octopus, mushrooms, onions, and other ingredients. These extra ingredients are added into the batter, and it is then poured onto a griddle and cooked like a pancake. It is served cut into pie shaped wedges on a plate topped with okonomiyaki sauce (similar to Worcestershire or teriyaki sauce), a crisscross of creamy Japanese mayo, and a sprinkle of katsuobushi (dried bonito flakes). In fact, the katsuobushi is sliced so thin that it kind of waves in the heat from the okonomiyaki, making it look as if the top of your pizza is moving and alive. Hailing from Osaka or Hiroshima—each with its own style—it’s a customizable, hearty dish that translates to “grilled as you like it.” When you order okonomiyaki in a restaurant, you are often given a bowl of ingredients which you cook yourself on a griddle.

France/Germany - Tarte Flambée/Flammkuchen

Known as flammkuchen in Alsatian, this cross-border specialty from the Franco-German region of Alsace is a rustic, flame-kissed treat. The dough is rolled paper-thin and baked until crackling crisp, then topped with a luscious spread of crème fraîche that melts into a velvety layer. Scattered over it are slivers of sweet caramelized onions and smoky bacon lardons, with a sprinkle of salt and pepper to finish. Occasionally, mushrooms or a handful of gruyère cheese join the mix. It’s a lighter, creamier take on pizza, evoking cozy evenings by a European hearth.

France - Pissaladière

From the sun-drenched Provence region of France comes pissaladière, a pizza that’s as much art as it is food. The base is a thick, bread-like dough, almost focaccia-esque, topped with a luxurious layer of slow-cooked, caramelized onions that melt into a sweet-savory blanket. Anchovies are laid out in a lattice pattern, their salty punch cutting through the richness, while jet-black Niçoise olives dot the surface like edible jewels. Sometimes a hint of thyme or garlic sneaks in, tying it to its Mediterranean roots. It’s a sophisticated, seafood-forward pie that’s perfect as an appetizer or main event.

Lebanon - Manakish

A beloved breakfast dish in Lebanon, manakish (sometimes spelled manakeesh) is a Middle Eastern flatbread that doubles as a pizza-like delight. The dough is soft and slightly chewy, baked with toppings that vary by mood or meal. The classic is a generous smear of za’atar—a zesty blend of thyme, sesame seeds, and sumac—mixed with olive oil, creating an earthy, herbaceous crust. Other options include melted Akkawi cheese, spiced ground lamb, or even a fried egg. Served warm with a side of cucumber and tomato, it’s a fragrant, versatile dish that’s both comforting and exotic.

Spain - Coca

Spain’s coca is a rectangular flatbread that’s as diverse as the country’s regions. The dough can be crisp and thin or soft and pillowy, depending on the style, and it’s topped with whatever’s fresh and local. In Catalonia, you might find roasted red peppers, eggplant, and sardines, their smoky and briny notes melding beautifully. In the Balearic Islands, spinach, pine nuts, and raisins create a sweet-savory dance. There’s even a sweet version with candied fruit! Eaten at room temperature or warm, coca is a versatile canvas that reflects Spain’s vibrant culinary tapestry.

India - Paratha Pizza

Pizza is not necessarily a foreign taste in India. Naan, an unleavened bread is similar in taste and texture to pizza crust, and is often served brushed with butter and garlic. It isn’t that big a jump to a pizza, especially considering that Indians traditionally eat with their hands.

A fusion of Indian flair and pizza creativity, paratha pizza swaps the traditional crust for a flaky, buttery paratha—a layered flatbread that’s a staple in Indian homes. The base is topped with bold, spicy flavors: think tender chicken tikka marinated in yogurt and spices, creamy paneer cheese with green chilies, or a medley of sautéed veggies like bell peppers and onions. A dollop of mint chutney or tangy yogurt sauce adds a cooling contrast, while a sprinkle of chaat masala brings a final zing. It’s a colorful, aromatic mashup that marries the best of Indian cuisine with pizza’s universal appeal.

You can find Pizza Hut and Dominos in India, along with other chains such as Pizza Corner, which is a larger chain in India. While you can find typical toppings, Indians also like tandoori chicken and chicken tikka. Other toppings include minced mutton, pickled ginger, tofu, and a cottage cheese-like dairy product called paneer. Indians like to top their pizzas with plenty of chili flakes, ketchup, and other condiments.

Estimates reveal that up to 80 percent of Indians are vegetarians, so the pizza business reflects that, often having separate areas in their kitchens for the preparation of vegetarian and non-vegetarian pizzas. Pizza shops in Muslim areas leave pepperoni off their menus, and in areas where there are concentrations of Jains, a religion that prohibits eating onions or garlic, those are absent from the menus as well. Many pizza shops also sell salads, soup, and ice cream.

Brazil - Pizza de Frango com Catupiry

In Brazil, pizza is a vibrant, indulgent affair that reflects the country’s love for bold flavors and generous portions. The crust is typically thin and crisp, but what sets Brazilian pizza apart is the sheer variety of toppings and the iconic use of catupiry—a creamy, tangy soft cheese that oozes decadently over the pie. Popular versions include the pizza de frango com catupiry (chicken with catupiry), where shredded chicken meets a luscious cheese blanket, or the pizza portuguesa, piled high with ham, onions, olives, boiled eggs, and sometimes peas. Dessert pizzas are a Brazilian specialty too—think chocolate with sprinkles or banana with cinnamon sugar—served with a side of passion fruit soda for a true São Paulo street-food vibe.

Russia - Mockba Pizza

Russia’s take on pizza is hearty, unconventional, and built for cold nights. The Mockba (Moscow) pizza is a standout, featuring a thick, doughy crust that holds a surprising medley of toppings: smoked salmon, sardines, mackerel, and tuna, often crowned with a dollop of sour cream or a sprinkle of dill. It’s a nod to Russia’s love of preserved fish and creamy textures, layered over a base of tomato sauce and stretchy cheese—sometimes with a hard-boiled egg sliced on top for extra richness. This pizza feels like a cozy, Slavic feast, blending Eastern European staples with a playful twist on the Italian classic.

Russia has also seen the influx of the large American chains. You can order a pizza with traditional toppings, but also with sardines, tuna, mackerel, salmon, and onions, a combination called “mockba.” Many Russians will also order a pizza with red herring.

Saudi Arabia - Shawarma Pizza

Saudi Arabia puts a Middle Eastern spin on pizza with creations like the shawarma pizza, a fusion of street-food royalty and doughy goodness. The base is a soft, pillowy flatbread, reminiscent of traditional Arabic bread, topped with a smear of garlic-tahini sauce or spicy harissa instead of tomato. Then comes the star: juicy, spiced shawarma meat—usually chicken or lamb—marinated with cumin, coriander, and paprika, shredded and scattered with pickled cucumbers, tomatoes, and a drizzle of yogurt. Some versions add a handful of mozzarella for that familiar pizza pull, creating a smoky, aromatic pie that bridges the gap between Riyadh’s bustling markets and Western comfort food.

Australia - Aussie Pizza

Australians love their pizza too. Here you’ll find pizza menus with ingredients such as cabanossi, capsicum, prawns, diced pumpkin, tomato chutney, eggs, and lamb. Favorite combinations also include ham and pineapple, shrimp and pineapple, and pizzas with barbeque chicken. The top ingredients in Australia are, in this order, pineapple, ham, peppers, and then pepperoni.

Australia’s pizza scene is as laid-back and adventurous as its culture, and the “Aussie pizza” is a quirky classic. Starting with a thin, crispy crust, it’s traditionally topped with tomato sauce, mozzarella, ham or bacon, and—here’s the twist—a cracked egg right in the center that bakes into a sunny, golden yolk. Modern twists might include barbecue sauce with shredded beef, or even kangaroo meat for a true Outback flair, seasoned with native bush spices like wattleseed. It’s often paired with beetroot slices, reflecting Australia’s love for this earthy root veggie. This pizza is bold, playful, and unmistakably Down Under.

Romania - Plăcintă-Inspired Pizza

Romania draws from its rich peasant cuisine to craft a pizza-like dish inspired by plăcintă, a traditional flatbread. The dough is rustic and slightly thick, rolled out by hand and baked until golden with a chewy bite. Toppings lean hearty: think brânză (a salty sheep’s cheese) crumbled generously, smoky sausages like cârnați, or even a smear of zacuscă—a tangy roasted vegetable relish made with eggplant and peppers. Other favorite toppings include lots of vegetables including corn. Some add a layer of sour cream or a sprinkle of dill for freshness. Pizzas are often served with ketchup on the side in two varieties, dulce (sweet) or picante (hot). Romanian flatbread pizza is a comforting, homey take on pizza, rooted in Romania’s countryside traditions and perfect for sharing around a big table.