Japanese pizza is weird.
In the US, pizza is pretty straightforward. Hand-tossed dough, tomato sauce, mozzarella cheese. One to three toppings, generally meat. From a chain, a large will cost you under $17, though this assumes you aren’t using a coupon or special — and there’s always one of those. Most people order uniformly-topped pies, but you can also request half and half.
Japan? Let’s start with the base. First off, your cheese is not guaranteed to be mozzarella; it’s more likely that you’ll get processed cheese as a base, with the good stuff reserved for higher-priced pies. In addition to the standard toppings, Japan also offers such bizarre options as squid, mayonnaise, potatoes, blue cheese, corn, bulgogi, and eggplant. Meanwhile, the biggest seller here seems to be what they call the “quattro,” which means the pizza is divided into fourths and each quarter has different toppings. If I asked a pizza place back home to do that, I’d probably be scoffed at and told to try elsewhere.
Finally, there’s size and cost. The average pizza in Japan tends to be a little smaller than in the US, and more expensive ($20-$30) if you get delivery. However, takeout often has some sort of deal or discount — that is, if you can find a pizza joint near enough that it won’t be cold when you get it home.
In the end, I still prefer American pizza to the stuff in Japan, but when I really want pizza, it does the trick.