After seeing the rather click-baity title, I've now got visions of seeing wild pizzas roaming the plains of Italy waiting to be plucked.
https://www.youtube.com/watch?v=tVo_wkxH9dU
The spaghetti tree hoax is a famous 3-minute hoax report broadcast on April Fools' Day 1957 by the BBC current affairs programme Panorama. It told a tale of a family in southern Switzerland harvesting spaghetti from the fictitious spaghetti tree, broadcast at a time when this Italian dish was not widely eaten in the UK and some Britons were unaware that spaghetti is a pasta made from wheat flour and water. Hundreds of viewers phoned into the BBC, either to say the story was not true, or wondering about it, with some even asking how to grow their own spaghetti trees. Decades later CNN called this broadcast "the biggest hoax that any reputable news establishment ever pulled."
Or the Pizza Farm from Funny or Die!
But coming back to roaming Pizzas. Another anecdotal food myth (in the UK) is the haggis that roam the Scottish highlands. They allegedly have shorter legs on one side so that it is easer to go round and round the hills.
[0] https://www.theguardian.com/gnmeducationcentre/archive-educa...
Not so casually the only actual pizza in the list is the one that is called pizza (pizza al taglio[1]) all the others are different specialities that may (or may not) be overall similar to a pizza.
In Italy there are tens or hundreds of regional variations of "focaccie" (that are not pizza) or similar "bread with something", the traditional diets all revolve around bread or pasta (i.e. flour+water), (olive) oil, vegetables and cheese, i.e. the most economical ingredients, more or less always the same and people had centuries to invent variations on the same theme.
[1] which is common enough, literally "pizza for cut", it is actually a "normal" pizza cooked in largish rectangular pans that is sold in rectangular slices.
Suffice to say, I think Italians have a wee bit more of a right to define the word than I do.
Source: am Italian too.
There are two main school of thoughts.
The first one has a limited number of "coded" pizza's:
Margherita
Napoletana
Marinara
Prosciutto
Prosciutto e funghi
Capricciosa
and a few others.
The second one is whatever floats your boat or "everything goes", normally there are some 10-15, maybe 20 "standard" pizza types in the menu of a pizzeria, but you can usually ask (within reason) to add or remove any ingredient, basically anything that is edible (and salted, NOT sweet) can be used.
Pizza with peperoni (peperoni are "sweet peppers") is "border line", though what in the US is called pepperoni pizza (i.e. with salame piccante, no peperoni anywhere):
https://www.innaturale.com/la-pizza-pepperoni-non-e-con-i-pe...
is usually "accepted" (IF the salame piccante is available, which depends on where in Italy you ask for it, you will always find it in the south, not so commonly in center/center-north)).
Also it depends on the integralism of the pizzeria personnel.
As an unrelated note, in any "normal" bar you would be frowned upon if asking for a cappuccino any time past - say - 11 AM.
Of course this does not apply in cities where there are many tourists, where it is not so rare to see people eating a pizza while drinking a cappuccino. (personally the mere thought of this sends shivers down my spine)
https://www.treccani.it/vocabolario/pizza/
(except when the title is the full contents of a solitary linked tweet)