The other usage refers mainly more to a style of pizza crust and its preparation, rather than its toppings. This style is baked in a pan, instead of directly on the bricks of the pizza oven, (as is more traditional for Italian pizza). The pan used is a shallow pan, in-contrast to the deep pans used in Chicago-style deep dish pizza. The pan is heavily oiled with olive oil. It has a crust that is usually chewy and puffy, almost like focaccia bread but not as thick. The crust is also rather oily, due to the heavily oiled pan used for the cooking process. The sauce is typical zesty, with a strong taste of basil. The sauce amounts are greater, relative to the light amounts of cheese placed on the pizza. The cheese itself is typically, (but not always), a blend of mozzarella and cheddar.
This style of pizza is referred to as "Greek pizza" even when it has non-Greek toppings, since it is typical of pizzerias owned by Greek immigrants. (These pizzas are similar to the pizzas served in Italian-style restaurants in Greece itself.) These establishments often also sell Greek specialties, such as Greek salads and gyros, and tend to brand themselves as "Pizza and Pasta" or as a "House of Pizza"; a code signifying that it is not an Italian restaurant, but a Greek restaurant serving Italian-style food. In the United States, the latter usage is common in New England cuisine.
Gyro meat pizza served at a Greek-immigrant restaurant in the Midwestern U.S.