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White pizza (pizza bianca) uses no tomato sauce, often substituting pesto or dairy products such as sour cream. Most commonly, especially on the East Coast of the United States, the toppings consist only of mozzarella and ricotta cheese drizzled with olive oil and spices like fresh basil and garlic. In Rome, the term pizza bianca refers to a type of bread topped only with olive oil. It's also a Roman style, to top the white pizza with figs, called Pizza e fichi (Pizza with figs);

Ripieno or Calzone is a pizza in the form of a half moon, sometimes filled with ricotta, salami and mozzarella; it can be either fried or oven baked.
Another up and coming type of "pizza" is "Fruit Pizza." This is a dish commonly served as a dessert. Instead of pizza dough you use cookie dough to make a giant cookie. On top of this base you spread whipped cream, a type of custard, or cream cheese that takes place of the sauce. You then cover the top with your choice fruits, refrigerate and eat. This is a simple easy to make dessert that is just on of the hundreds of varieties of pizza.

Pizza is prepared in various outlets in India like Pizza Hut, Domino's, Smoking Joe's, etc. in the traditional Margherita style, but also in a number of styles more suited to the locale. These outlets make use of Indian spices, paneer, corn, and other vegetables.

Pizza happens to be one of the few vegetarian items that Indian people traveling abroad can rely on, for those who do not eat meat.

"Farinata" or "cecina". A Ligurian (farinata) and Tuscan (cecina) regional dish made from chickpea flour, water, salt and olive oil. Also called Socca in the Provence region of France. Often baked in a brick oven, and typically weighed and sold by the slice. The Alsatian tarte flambée (German: Flammkuchen) is a thin disc of dough covered in crème fraîche, onions, and bacon.

The Anatolian Lahmacun (Arabic: lahma bi ajeen; Armenian: lahmajoun; also Armenian pizza or Turkish pizza) is a meat-topped dough round. The bread is usually very thin; the layer of meat often includes chopped vegetables.

The Provençal pissaladiere is similar to an Italian pizza, with a slightly thicker crust and generally a topping of cooked onions, anchovies, and olives.

Calzone and stromboli are very similar dishes (calzone is traditionally half-moon-shaped, while a stromboli is tube-shaped) that are often made of pizza dough rolled or folded around a filling. Pizza is sometimes used as a general word for a savory pie; the Campanian pizza rustica and the Italian American pizzagiena (Easter pie) are examples of this more general sense.

St. Louis-style pizza is a thin-crust style of pizza popular in and around St. Louis, Missouri. The most notable characteristic of St. Louis-style pizza is the distinctively St. Louisan provel cheese used instead of (or rarely in addition to) the mozzarella common to Chicago-style thin crust. The two largest St. Louis-style Pizza chains are Imo's Pizza and Cecil Whittaker's Pizzeria.