Angelo Vukelja checks one of the Croatian pizzas baking in the brick oven at Pavich’s Brick Oven Pizzeria in San Pedro. (Mark Boster / Los Angeles Times)
Clockwise from top, a khachapuri from Old Sasoon Bakery, two forms of lahmajune from A. Partamian Bakery and a salmon and avocado pizza with chikutan crust from Strawberry Cones. (Anne Cusack / Los Angeles Times)
Lahmajune, an Armenian pizza with ground lamb, from A. Partamian Bakery in Los Angeles. (Anne Cusack / Los Angeles Times)
A Potato Gold pizza with a sweet potato crust from Mr. Pizza Factory. (Anne Cusack / Los Angeles Times)
Diners at Strawberry Cones, a Japanese-style pizza restaurant in San Gabriel. (Katie Falkenberg / For The Times)
Diners at Strawberry Cones. (Katie Falkenberg / For The Times)
A salmon and avocado pizza with a chikutan crust from Strawberry Cones. (Anne Cusack / Los Angeles Times)
A malawach pizza from Brami’s Kosher Pizza in Reseda. (Glenn Koenig / Los Angeles Times)
Khachapuri, a Georgian cheese with eggs pizza from Old Sasoon Bakery in Pasadena. (Anne Cusack / Los Angeles Times)
Chef Ali Farhat prepares lahm bel ajeen, left, and mankousheh at Forn Al Hara restaurant in Anaheim. (Christina House / For The Times)
Sujuk with cheese pizza is offered at Forn Al Hara. (Christina House / For The Times)
A mankousheh from Forn Al Hara. (Christina House / For The Times)
Owner Roberto Bigne finishes off a prosciutto and arugula pizza at Il Dolce in Anaheim. (Don Bartletti / Los Angeles Times)
