16th Century Pizza Recipe

As some may remember, I participate in a medieval and renaissance re-creation group, the SCA. For a recent event, I tried re-creating a recipe for pizza found in the late 16th century cookbook, Opera di Bartolomeo Scappi was something of a celebrity chef of the day, having been personal chef to several popes. He includes a number of recipes for pizza, none of which look remotely like modern pizza. They are all flat dough or pastry, but there is no tomato sauce. They are mostly topped with fruit or nuts, though one, the 'lady lips' pizza, has a kind of fruit and pigeon The one I chose to do translates as 'dry pastry pizza'. It is a loaf of stacked thin sheets of a rich raised dough, so falls somewhere between a torte, puff…