In 1949 the University of Chicago Settlement League published a charity cookbook, Settlement Dough-nations, to support recent immigrants to Chicago. Many of the recipes were submitted by faculty wives, who were credited by their own name, followed by their husband’s.

Laura Fermi (Mrs. Enrico) contributed a recipe for pizza pie. It ran in the casseroles section, along with recipes for tuna fish casserole with potato chips, Russian fluff, and meat luncheon ring. Pizza was still a novelty in late 1940s America, and this recipe clearly reflects that.

Reader, I made it. Just as written. I was tempted (75 years after Fermi wrote the recipe) to substitute mozzarella for the American cheese and anchovies for the sardines. I did not.

I served it to my family. We tasted it with trepidation. And … it was actually pretty good.

Then we all had seconds—just like with regular pizza.

Pizza Pie
(American version)

You will need

Dough for 1 shortcake (as recipe on any prepared biscuit mix)
1/2 lb. package of easily melting cheese (American pasteurized)
1 can sardines
3 good-sized tomatoes, sliced
2 tablespoons salad oil

Pat shortcake dough thin to cover bottom of 8x12-inch baking pan. Slice cheese. Open and clean sardines. Place slices of cheese first on top of dough, then alternately with pieces of sardine. Top with sliced tomatoes. Sprinkle with salt and baste with salad oil. Bake in a 375° oven until dough is well cooked (about 40 minutes). Cut into servings after it is baked.­—Laura Fermi (Mrs. Enrico)