It's a shame that San Diego's Little Italy only has one place to get pizza by the slice, but fortunately, the sole option, Landini's Pizzeria, is one of the best in the city. More

Zia Gourmet Pizza may have the most unique approach to pizza toppings I've ever seen. Cream cheese, walnuts, capers, and even caramelized pears make appearances on the menu, with no traditional toppings like pepperoni or sausage in sight. Zia's signature eggplant pizza is no exception; it's topped with seasoned oven-roasted eggplant, tomatoes, scallions, fresh garlic, mozzarella, cranberries, and dollops of yogurt sauce. More

Pizzeria Luigi has some of the best thin crust, hand-tossed NYC-style pizza in San Diego. The shop, owned by Italian-born Luigi Agostini has two locations: Golden Hill (the original location), and North Park, both of which are long-standing neighborhood favorites that grew to icon status after being featured on Diners, Drive-ins and Dives. More

Lefty's Chicago Pizzeria is a local institution. Owned and operated by a family of Chicagoans, the pizzeria brings the flavors of the Second City to America's Finest City, offering three types of pies: thin crust, deep dish, and stuffed. The first two types are available by the slice (2 for $6.50, including a can of pop). More

Ocean Beach may be San Diego's most laid-back community, but the signature pie at Surfrider Pizza Cafe is anything but mellow. The white pie starts out fairly traditionally, with mozzarella, diced tomatoes, and a basil chiffonade, but things get a lot more interesting with the addition of gorgonzola crumbles and roasted garlic. More

By now you may already know all the San Diego pizza Erin Jackson has blogged about here on Slice. Now it's time to get to know Erin Jackson. Let's get her in the hot seat. More

Sicilian Thing owner Paul Wanushek has more than 30 years of pizza-making experience, including being the first pizza-maker at the famed Bronx Pizza, where he worked for ten years before opening his own shop in 2007. Sicilian Thing specializes in Sicilian and New York–style pizzas, either by the slice or the whole pie. The shop delivers, but dining in has its privileges: Beer is cheap, there's always a few slices of cheesecake from The Incredible Cheesecake Company, and you can use the "special fork" to eat your pizza (more on that later). More

Asiaggo Pizza Pasta Plus offers three different styles of pizza: Chicago deep dish, New York-style, and Sicilian. I scored a pepperoni Sicilian slice fresh from the oven. Rosemary is mixed into the airy dough, giving it a distinct focaccia-like character. The dough is baked without the sauce or toppings at first, so it crisps up to a light and flaky golden brown on both sides before receiving sauce and cheese. This may not be traditional, but it's pretty tasty. More

Dessert pizza can be divisive: some people refuse to acknowledge any interpretation of pizza that doesn't feature cheese and tomato sauce, while others, myself included, will happily call baked dough covered with Nutella and berries just about anything you want me to. More

Slices at Pizzicato Pizza tend toward the inventive; the mostly Oregon-based chain serves sesame-marinated shrimp pizza with spicy peanut sauce and a white pie with gorgonzola, spinach, and walnuts. I sampled a daily special topped with tomatoes, spinach, prosciutto, and goat cheese. More