Consider this: https://en.wikipedia.org/wiki/Pissaladi%C3%A8re

I would love that!

Called garum, it consisted of fermented fish intestines.

Worcester sauce is our modern version of it.

The foreground looks like shrimp and herbs. Yum. The adjacent slice looks like egg yolk. Meh.

I can see bakers using up leftover dough and residual heat in the ovens to do this, making a quick bread and whatever nosh for other working slobs in the area. What's interesting is the specialized pan, it suggests this had been done for a very long time.

only it was filled with cooked greens and little else. The only other kind I found was a small margherita pie, but it didn't have much cheese, and no oil on top.

that was thick pizza dough with feta cheese and herbs on top. It was amazingly good for something that simple. The cheese didn't melt or get gooey, it just sort of sank into the bread.

I always thought that heavily oiled stuff was an abomination, the rest of the pizza was generally greasy enough already.

Nevertheless, my heart belongs to New Jersey pizza

mozzarella cheese from buffalo milk back then. It’s the best I’ve ever had. I keep looking for imported mozzarella from Italy and have never found any.