a dish of Italian origin, consisting of a flat round base of dough baked with a topping of tomatoes and cheese, typically with added meat, fish, or vegetables.

"a cheese and tomato pizza"

Hawaiian pizza is a pizza topped with tomato sauce, cheese, pineapple, and back bacon or ham. Some versions may include peppers, mushrooms, bacon or pepperoni.^{[citation needed]}

Pineapple as a pizza topping divides public opinion: Hawaiian was the most popular pizza in Australia in 1999, accounting for 15% of pizza sales,^[1] and a 2015 review of independent UK takeaways operating through Just Eat found the Hawaiian pizza to be the most commonly available.^[2] However, a 2016 survey of US adults had pineapple in the top three least favourite pizza toppings, ahead of anchovies and mushrooms.

Pizza Margherita is a typical Neapolitan pizza, made with San Marzano tomatoes, mozzarella fior di latte,^[1] fresh basil, salt and extra-virgin olive oil.
A widespread belief says that in June 1889 the pizzaiolo Raffaele Esposito, Pizzeria Brandi's chef, invented a dish called "Pizza Margherita" in honor of the Queen of Italy, Margherita of Savoy, and the Italian unification, since toppings are tomato (red), mozzarella (white) and basil (green), representing the same colors of the national flag of Italy.^[2]
The legend of pizza Margherita is considered a false history, as a pizza made with the same toppings was already present in Naples between 1796 and 1810,^[3] although it probably was not called "Margherita". In 1830, in the book Napoli, contorni e dintorni, written by Riccio, it was described as a pizza with tomato, mozzarella and basil.^[4] In 1849 Emanuele Rocco recorded different pizza toppings like basil, tomatoes and thin slices of mozzarella;^[5] the mozzarella was thinly sliced, and arranged with a flower-shape over the tomato sauce, along with the basil leaves: this may be the real origin of the name Margherita (meaning daisy).^[6]
In 1866 Francesco De Bourcard, writing about the Naples traditions,^[5] described the most commonly used pizza toppings at that time, included the ones called today pizza marinara, pizza margherita and calzone:The most ordinary pizzas, called coll'aglio e l'olio (with garlic and oil), are dressed with oil, and over there it's spread, as well as salt, the origanum and garlic cloves shredded minutely. Others are covered with grated cheese and dressed with lard, and then they put over a few leaves of basil. Over the firsts is often added some small seafish; on the seconds some thin slices of mozzarella. Sometimes they use slices of prosciutto, tomato, arselle, etc.... Sometimes folding the dough over itself it forms what is called calzone.

Pizza marinara is a style of Neapolitan pizza in Italian cuisine prepared with plain marinara sauce and seasoned with oregano and garlic.It is very similar to a Pizza Margherita, however it lacks the typical Mozzarella or other cheeses.^[It has been stated the pizza marinara was introduced around the year 1735, and was prepared using olive oil, cherry tomatoes, basil, oregano and garlic at that time.^[5] Historically, it was known to be ordered commonly by poor sailors, and made on their ships due to it being made from easily preservable ingredients