Apizza

New Haven-style pizza is a style of thin-crust, coal-fired Neapolitan pizza common in and around New Haven, Connecticut. Locally known as apizza /; from Neapolitan 'na pizza, Neapolitan: [na ˈpittsə]; lit. 'a pizza'), it originated in 1925 at the Frank Pepe Pizzeria Napoletana and is now served in many other pizza restaurants in the area, most notably Sally's Apizza and Modern Apizza. This geographically limited pizza style has been favorably regarded by national critics. In a New Haven-style pizzeria, a "plain" pizza is a crust, oregano, tomato sauce, and a little bit of grated pecorino romano cheese. A "plain" New Haven–style pizza may also be called a "tomato pie". Mozzarella is considered a topping. Pepe's restaurant is credited with inventing the "white clam pie," a pizza of crust, olive oil, oregano, grated cheese, chopped garlic, and fresh littleneck clams. It served littleneck clams on the half shell at the bar, which Pepe later added to the pizza.

Source: Wikipedia