No.
Those are not common pizza toppings in America at all.
In America there are these (rather well known) pizza styles:
Chicago style
Chicago style pizza is a deep-dish pizza that is baked in a thick heavy cornmeal based crust. The toppings are also added in reverse order of a traditional pizza. First the cheese is added, then a pound or more of sausage is added in a dense patty layer, finally it is topped with sauce. You eat it with a fork and knife.
New York style
New York style pizza is wide thin-crust pizza. The crust is made with a very high gluten bread flour and hand-tossed. Some say that it gets a lot of it's flavor from the NYC water. It is typically cut into only 8 slices for a large pie. You fold the piece in half to eat.
New Haven style
New Haven style pizza is a bit lesser known, and originates from New Haven, Connecticut. There it is commonly called "apizza". It is similar to a New York style pizza in that it has a thin crust, but it is always brick oven fired until crispy. You should not be able to fold a New Haven slice of pizza in half without cracking it. It should also be crispy enough to stand up to it's own weight when held by the crust.
In a New Haven pizza a "plain" does not have mozzarella. A plain pizza consists solely of sauce, oregano, and a bit of parmesan and romano grated on top. Mozzarella is considered a separate topping.
They are most known for their white pizzas. These have no tomatoes at all, the "sauce" consists of olive oil, oregano, chopped garlic, and grated parmesan. The most well known is the clam pie which has fresh clams as a topping. It is generally frowned upon to order this with mozarella.
Verace pizza napoletana style
Although this is the original Neapolitan pizza, it has become very popular in the Pacific Northwest (and maybe elsewhere?). There is a certifying organization, which has stringent requirements for the crust ingredients, oven and so forth. The pies are very thin in the interior, with a slightly puffy edge, and are typically lightly charred in spots, which contributes a lot of flavor. Toppings tend to be minimalist.
If you have to trowel the sauce on the crust it is too thick. There is a "right" consistency that will prevent the pizza from being too watery but will still have enough moisture to allow the cheese and sauce to fuse somewhat.
On the other hand, you could just ignore that the cheese isn't fusing. I've eaten thousands of pizzas in Italy and most of them are more watery that what you'd get in the US and the cheese usually does not fuse with the sauce. Probably because it's only in the 800°F brick oven for about 3 minutes! Enough time to cook the thin crust, barely melt the cheese, and that's it.
If you really want that cheese to fuse, I would suggest a slightly more watery sauce, and more heat from the top. Turn on the broiler for the last minute or so until the cheese starts to bubble. This will also help evaporate some of the extra water in the sauce.
Best Answer
It isn't a perfect match for the flavor and texture of regular pizza cheese, but soy cheese (Daiya mozzarella shreds, specifically) reheats beautifully and is even good cold. We switched cheeses because of a dairy intolerance, but found the storage properties to be a great side benefit.
It does end up being a noticeable change to a pizza's flavor profile, but may be less of an impact if there are lots of other toppings on your pizza. If you find the flavor and texture of the Daiya cheese acceptable when the pizza is fresh, it will still taste the same when reheated.