It’s tomato soup in a bread bowl with cheese. Delicious. Since the one of the first recorded uses of the word “pizza” is for a round bread flavored with rose water & sugar as the toppings, I think “tomato soup in a bread bowl with cheese” is close enough to qualify.

Bring together 2lbs flour, 2oz yeast starter, 4oz breadcrumb soaked in warm water, and enough salt. When the dough is made, let it rest, covered in a warm place to rise, as is done with bread. Then knead it again on the table for a half hour, adding in, little by little, 2lbs fresh (unsalted) butter. Knead until all of the butter has been worked into the dough and it has become soft, split the dough up into two or three pieces, and with each make the pizza in a tourte pan which has fresh butter in it. Bake it in an oven with melted butter on top. Make several holes on top with the tip of a knife so it will not puff up too much. When it is nearly done, sprinkle with sugar and rosewater. This pastry should be baked slowly and serve it hot.