Greek pizza generally refers to one of two types of American pizza. The first is a traditional pizza topped with Greek ingredients, such as Kalamata olives, feta cheese, onions, and spinach. The second is a pizza, with or without toppings, that differs from classic American pizza in crust, sauce, and cheese. The latter definition is generally considered the authentic definition of Greek pizza.
Greek pizza is baked in a pan rather than directly on the rack or bricks of the oven. The crust is thicker than most traditional American pizzas and has an oily texture, which is the result of an additional application of olive oil. The sauce is generally chunkier than traditional pizza sauces and flavored heavily with oregano. The cheese, usually a mozzarella/cheddar or mozzarella/provolone blend, is applied liberally and cooked to an almost browned state, resulting an a tougher “chew.” The addition of additional olive oil and the pan-baking method result in a crust texture that has sometimes been called “deep fried.” While Greek pizza can be found throughout the United States, it is primarily a localized New England speciality, and can often be found in restaurants using names that include a family or town name combined with “House of Pizza.”