Greek pizza isn’t really Greek, but it has a crust unique to pizzerias that are operated by Greek families. You always can spot such a place, because the kitchen will be stacked with round pans that contain resting dough ready to be topped. Cooked in its shallow pan, Greek pizza is thicker than Neapolitan pizza but thinner than Sicilian and leans more toward crunch than chew. Rather than being tossed and stretched, the dough is patted into the pan, and because it contains a significant amount of oil, it develops a lusciousness that suggests pastry as much as bread. Frequently, white cheddar is used instead of or along with mozzarella. Most Greek pizzas are found in the Northeast.
Yes, Greek pizza is an Italian-American dish.