Carbonara pizza uses two ingredient of Spaghetti Carbonara: bacon and eggs. Here’s the recipe from Today.com.
 Pissaladière, a specialty of Nice, France, made with niçoise olives, anchovies, onions and Provençal herbs. According to a former mayor of Nice, the layer of onions on a pissaladière should be half as thick as the crust. Here’s the recipe from Saveur.
 A baked ziti pizza. The idea is said to have been born as a way to use leftover ziti. Here’s the recipe from Hey That Tastes Good.
 Pizza cones. Here’s the recipe from Une Cuillere En Bois (use Translate.Google.com if you don’t read French).
 Smoked salmon pizza. Here’s the recipe from Spoon Fork Bacon.
The second week in January is National Pizza Week, February 9th is National Pizza Day/World Pizza Day and October is National Pizza Month.
In fact, there are 11 pizza holidays in the U.S. Here’s the full list.
A couple of years ago, Food Republic sent us a large infografic with a global look at 40 different ways to eat pizza.
We didn’t think the infographic worked in our format, but we [finally!] transcribed it. We present them to you in alphabetical order.
Pick something new to have this week. We’re going for a piece of Maltese pizza, and a piece of Frutti Di Mare chaser. If we knew where to find it, we’d have a sashimi pizza chaser after that.
> The history of pizza.
> All the pizza holidays.
THE DIFFERENT TYPES OF PIZZA
If not specified, the pies have a conventional crust.
Bagel Pizza: tomato sauce, cheese and pepperoni on bagel halves.
Baked Ziti Pizza: cooked ziti, tomato sauce, mozzarella, ricotta.
Breakfast Pizza: sausage, cheddar, scrambled eggs topped with bacon.
Carbona Pizza: guanciale, pecorino-romano cheese, heavy cream, scallions, black pepper, eggs.
Calzone*: bread dough folded over meat, cheese and vegetables, and baked.
Cauliflower Crust: cooked cauliflower mixed with egg and cheese, baked, topped, then baked again.
Chicago Pizza/Deep Dish Pizza: crispy deep dish, cheese, tomato sauce.
French Bread Pizza: French bread sliced lengthwise, tomato sauce, cheese, pepperoni.
Frutti Di Mare Pizza: tomato sauce, mussels on the half shell, clams, octopus, squid, shrimp.
Detroit Pizza: A rectangular pie with a thick crust that is crispy and chewy, traditionally topped with tomato sauce and Wisconsin brick cheese that goes all the way to the edges (other toppings are used).
Grandma Slice: square slice, cheese topped with tomato sauce.
Greek Pizza: tomato sauce, mozzarella, feta, kalamata olives, fresh tomatoes, oregano.
Grilled Pizza: grilled dough, tomato sauce, cheese, toppings.
Hawaiian Pizza: tomato sauce, mozzarella, ham, fresh pineapple.
Jumbo Slice: an extra-large slice of pizza.
Kebab Pizza From Sweden: tomato sauce, cheese, sliced kebab meat, yogurt sauce, pepperoncini.
Lahm Bi Ajeen (lebanese meat pie): ground spiced lamb, fresh tomatoes, onions, garlic, pine nuts.
Mac & Cheese Pizza: elbow macaroni, cheddar, American cheese and mozzarella.
Maltese Pizza: potato, fresh tomato, anchovies, olives, rosemary.
Mexican Pizza: tortillas, enchilada sauce, tomatoes, black peans, scallions, Mexican cheese blend.
Neapolitan: San Marzano tomato sauce, buffalo mozzarella and fresh basil, cooked in a wood-burning oven.
New York Slice: thin crust, tomato sauce, cheese, oregano, chile flakes.
Pissaladière: bread dough, caramelized onions, anchovies, garlic, niçoise olives.
Pizza Cone: dough baked into a cone, filled with layers of tomato sauce and cheese.
Puck’s Smoked Salmon Pizza: crème fraîche, smoked salmon, black caviar, red onion, dill.
Quad City Pizza: malt dough, spicy tomato sauce, crumbled Italian sausage and mozzarella cheese, sliced into strips.
Quattro Formaggi: tomato sauce; mozzarella, gorgonola, fontina and asiago cheeses.
Roman Al Taglio†: thick square slices with various toppings, sold “by the cut.” See also Detroit Pizza.
St. Louis Pizza: yeast-free thin crust, sweet tomato-oregano sauce and Provel‡ cheese, “tavern-cut” into squares.
Salad Pizza: romaine, cucumbers, tomatoes, feta, olives, Greek dressing.
Scottish Pizza Crunch: half a pizza, battered, deep fried and served with French fries and vinegar.
Sicilian Pizza: thick crust, tomato sauce, cheese.
Stromboli*: meat, cheese and vegetables rolled into bread dough and baked.
Stuffed Crust Pizza: hot dogs or mozzarella sticks rolled and baked into the edge of the crust.
Sushi Pizza: deep-fried rice crust, sashimi, scallions, tobiko, spice mayo.
Tarte Flambée: thin crust, crème fraîche, white onions, bacon lardons.
Tomato Pie: thick crust, fresh tomato sauce, sprinkled with romano cheese.
Tuna & Sweet Corn: tuna, corn, red onion, cheddar cheese.
White/Bianca Pizza: garlic, ricotta, mozzarella.
White Clam Pie (“Abizza”): littleneck clams, pecorino-romano cheese, garlic, oregano, olive oil.
World’s Most Expensive Pizza: crème fraîche, salmon roe, black caviar, truffle, edible gold.
*Calzones are basically folded pizzas, made from pizza dough and stuffed with the same ingredients as pizza – almost always tomato sauce and mozzarella cheese, usually ricotta, often pepperoni, and maybe some other cheese and cured meats – and then folded over like an omelet. Stromboli are more like pizza rolls.
†Pizza al taglio or pizza al trancio is a baked in large rectangular trays, and generally sold in rectangular or square slices by weight.
‡According to Wikipedia, “Provel is a white processed cheese particularly popular in St. Louis cuisine, that is a combination of cheddar, Swiss, and provolone cheeses, and tastes nothing like any of them.” It is sold in blocks, like supermarket cheddar, and is “rarely used elsewhere.”