I have in front of me a reprint of Pellegrino Artusi's famous "la Scienza in cucina e l'arte di mangiar bene" (1891). It has a recipe for "Pizza alla napoletana" (recipe #609) which is a shortcrust filled with a cream of "ricotta, sweet almonds, sugar, lemon peel or vanilla, milk", about which he comments "... a me sembra che questo riesca un dolce di gusto squisito" - a dessert of exquisite taste.

He mentions two other pizze: "Pizza a libretti" and "Pizza gravida", both of them sweet. "Our" pizza is completely absent.