A culinary question! *(Puts on his toque*, which just happens to fit over the ears.)*
There are a number of factors that can lead to a pizza being on the spicy side, the leading of which is the cook's own choice of ingredients. Adding spicy sausage or pepperoni definitely kicks up the scoville units a little...bell peppers and onions, too, add their own piquancy to the final blend of flavors.
The sauce, also, can be made spicy. If the cook uses a lot of garlic in the seasoning, or (not uncommon) red pepper flakes, the whole pizza will be affected.
True story: I worked at a Punjabi Indian restaurant for a while, and one night the Indian cooks asked me to make a pizza for them after we closed, for us to eat as we were cleaning up the kitchen.
The only oven I had was a round, clay tandoori oven, which made the baking difficult. The only dough I had was the hand-tossed nan bread, which tasted surprisingly like pizza dough. Needless to say, the Indian kitchen I was in was not stocked for making pizza.
For the palates I was feeding, accustomed to hot-hot curries, I made the pizza spicier than the devil's own hot wings; I rolled diced, roasted serrano chilis into the crust, fixed the sauce from scratch with handfuls of garlic and cayenne pepper. We had some kind of Mexican sausage onhand, and pepperoni, which blended with the onions and chilis on top to create a blazing flavor that singed nose hairs before one even bit into the pizza! It...was...hot.
Ranjit, the Punjabi chef, asked me, 'So this is pizza, you call?'
'No,' I said. 'Not really.'
'It's good.'
Pizza, it seems, is in the mouth of the beholder.
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<font size=1>* A toque (pronounced just like the thing you do with the pipe) is a 'silly-looking chef's hat.'</font>
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'Get out of my sky!'
[This message has been edited by Zoom Rabbit (edited January 10, 2001).]