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The "pomidore pizza", or tomato pie, is made in this fashion. Take a lump of dough, and, under a roller, flatten it out until it is only an inch thick. On this scatter tomatoes and season plentifully with powdered red pepper.
Once upon a time, almost all pizza — then a word unknown to the general American public outside Italian enclaves — was called tomato pie in the United States. In the 1930s, English-language newspapers featured job listings for tomato pie bakers and advertisements for tomato pie ovens, sometimes including that obscure term "pizza" in parentheses.
(regional) In some Italian-American and Italian-Canadian communities, any of a number of variations of pizza consisting only or largely of dough and tomato sauce.