Little introduction in the history
Foods similar to pizza have been made since the neolithic age. Records of people adding other ingredients to bread to make it more flavorful can be found throughout ancient history.
In Sardinia, French and Italian archaeologists have found bread baked over 7,000 years ago. According to Professor Philippe Marinval, the local islanders leavened this bread.
Foods similar to flatbreads in other parts of the world include the Indian Paratha (in which fat is incorporated), the Central and South Asian Naan (leavened) and Roti (unleavened), the Sardinian Carasau, Spianata, Guttiau, Pistoccu and Finnish Rieska. Also worth note is that throughout Europe there are many similar pies based on the idea of covering flat pastry with cheese, meat, vegetables and seasoning such as the Alsatian Flammkuchen, German Zwiebelkuchen, and French Quiche.
The word pizza?!
The word "pizza" was first documented in 997 AD in Gaeta, Italy, and successively in different parts of Central and Southern Italy. The precursor of pizza was probably the focaccia, a flat bread known to the Romans as "panis focacius", to which toppings were then added.
The innovation that led to flat bread pizza was the use of tomato as a topping. For some time after the tomato was brought to Europe from the Americas in the 16th century, it was believed by many Europeans to be poisonous (as are some other fruits of the nightshade family). However, by the late 18th century, it was common for the poor of the area around Naples to add tomato to their yeast-based flat bread, and so the pizza began. The dish gained popularity, and soon pizza became a tourist attraction as visitors to Naples ventured into the poorer areas of the city to try the local specialty.