It is related to focaccia and you could use the dough recipe to make that if you wished.
Another nice pizza to try, cheese plus cubes of ham (Pauline cured and cold smoked).
Topped with Estivi sauce.
Estivi sauce is an un-cooked sauce of fresh tomatoes (I used Cherokee purples) 4 peeled and chopped without seeds (2 #, 1 Kg) lemon juice from ½ of a lemon, olive oil (1 T), fresh basil, fresh parsley, 1 garlic clove finely chopped , salt and pepper. The recipe comes from The New York Times International Cook Book
by Craig Claiborne who directs one to serve it cold over hot angel hair pasta. I usually eat it on toasted bread so adding it to ham and cheese pizza was not that big a stretch.
Fashionably late will be stylishly hungry.