I usually think about pizzas in terms of “American” and “Italian” pizzas. I’ve lived in the UK, the Middle East, and Australia, and this goes for all those places.
“Italian” ones are the ones I like - they have thin crusts, and rich toppings of olives, basil, real mozzarella, goat cheese, anchovies, pesto, prosciutto, artichoke, etc etc (not all together at the same time usually though!!) Usually sold by independent restaurants, as well as restaurant chains like Pizza Express. Names are often traditionally Italian: “funghi” “marinara” “quattro formaggi” etc (excuse spelling!)
“American” ones are the ones I don’t really like - they have thicker, often “deep-pan” crusts, the cheese is much much thicker and more rubbery, and flavours include things like “Meat Feast” and “Meatosarus”, where all the “meat” is a strange, fluorescent pink colour. Pineapple is also popular, as well as extra cheese (“Cheese Feast”). These are often sold by chains such as Eagle Boys, Pizza Haven, Pizza Hut, and Deep Pan Pizza.
A third category is all those “Woodfire” and “Gourmet” pizzas. They tend to bridge the gap. They don’t taste Italian, but many will have similar toppings, or things like chicken tikka, thai chicken with peanuts, rocket lettuce, garlic prawns, etc. They are usually twice the price of the other types of pizza.
This is a broad generalisation and not really an accurate division, as I am sure you can buy Eagle Boys-style in Rome and there must be masses of Italian-style ones made by all the American Italians in the US. Nor is it a judgement on Italy V US!!
This is accurate but doesn’t do bruschetta justice! It is amazing stuff. Imagine a slice of eg French bread, rubbed with garlic, and toasted a bit. On top are fresh basil leaves, chunks of sweet ripe fresh tomato, and piquant finely-chopped red onion. The whole thing is drizzled with virgin olive oil and maybe pesto.
There are different types, but all are mouthwatering.