Italian tomato pie

Italian tomato pie is an Italian-American and Italian-Canadian baked good consisting of a thick, porous, focaccia-like dough covered with tomato sauce. It may be sprinkled with Romano cheese or oregano. It is not usually served straight from the oven, but allowed to cool and then consumed at room temperature or reheated. Like Sicilian pizza, tomato pie is baked in a large rectangular pan and usually served in square slices, although in Rhode Island it is cut into rectangular strips like pizza al taglio. Tomato pie descends from and resembles the Italian sfincione, although it is not the same dish. For instance, sfincione may have toppings, is usually served hot, and has a crust more like brioche than focaccia. A 1903 article in the New-York Tribune on the food of Italian-Americans described a "pomidore pizza", or tomato pie, made solely with dough, tomatoes, and powdered red pepper.

Description: Wikipedia — Italian tomato pie, CC BY-SA 4.0