bosstrabs As far as I’m aware, the ‘tomato pie’ still has cheese on it, the cheese and tomato are just flipped.
Obviously @zackster will have to clarify, but in pretty much all cases and definitions I’ve seen this is incorrect (and if it occurs anywhere it’d be an unusual bastardisation) :
“What Is a Philly Tomato Pie? What makes a great tomato pie? First, a thick and chewy crust that’s crispy on the outside. Second, the perfect tangy tomato topping that’s just the faintest bit sweet. And last, maybe just a dusting of sea salt (if you’re keeping it vegan) or Parmesan cheese, and a sprinkling of fresh basil for color”
https://jollytomato.com/a-philly-tomato-pie-tour/
“Philly tomato pie is a Philadelphia classic made with bread dough, a thick pizza sauce and topped with grated parmesan cheese. It is made without mozzarella cheese and is usually served chilled or at room temperature.”
https://madaboutfood.co/philly-tomato-pie/
“ tomato pie is baked in a pan and at low heat, traditionally in a brick oven. After baking, the pie is usually dusted with a very light sprinkling of Parmesan or Romano cheese (never mozzarella), cut into square pieces, and can be served hot or more typically cooled to room temperature. ”
https://philadelphiaencyclopedia.org/essays/tomato-pie/
