1 lb. raised dough
1/2 cup tomatoes
1/4 lb. Scamozza cheese
1/2 cup olive oil
1/3 cup grated Parmesan cheese
Salt and pepper

(Raised dough can be purchased in any Italian bakery shop.)

"Place dough on bread board and flatten with finger tips, pressing down in center and out toward edges. Press to 1/4 inch thickness. Do not use rolling pin. Sprinkle surface of dough with salt and pepper. Place thin slices of Scarmozza cheese on dough. Cover with tomatoes spread over entire surface. Sprinkle with grated Parmesan cheese. Over this distribute olive oil with tablespoon. Bake in hot oven until edges are deep brown."

This recipe was first published in the cookbook entitled, "Specialita Culinarie Italiane 137 Tested Recipes of Famous Italian Foods, Sold for the benefit of North Bennet's Industrial Training & Social Service Work in the North End of Boston." It was published in Boston, Ma. in 1937. The entire cookbook is available on line for free at "pds.lib.harvard.edu/pds/view." Photo: Mary Melfi.

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