This bare-bones recipe comes from the art book Toast Water, an homage to photographer Noah Fecks' nana, who got it from a newspaper, "maybe the Daily News." (For the full article, go here.)
Essentially, it's a cracker made with melty cheese you'd typically find on a pizza (one, or a combination), topped with any traditional (or not!) pizza topping you have on hand, from pepperoni to sun-dried tomatoes. —Food52
24-wedge shaped pieces
coarsely shredded cheddar (or muenster, Swiss, or mozzarella—or a combination of such cheeses)
oregano, garlic powder, red pepper flakes, and black pepper, as desired
bits of sliced pepperoni, salami, cooked sausage, if available
Use an 11- or 12-inch skillet (nonstick, preferably). Put the shredded cheese in the skillet and spread it evenly over the bottom. Turn heat to medium.
As the cheese melts, sprinkle the seasonings on top and arrange the bits of meat as you like. (If you just happen to have a few sun-dried tomatoes around, cut them into slivers and include them as well; they make a fantastic addition.)
Fry the cheese until the edges begin to become crisp and brown. Meanwhile, run about 1 inch of cold water into the kitchen sink.
When the cheese is done (edges slightly crisp, but center not yet brown on top), remove pan from heat and set it in the sink to cool the bottom quickly. After 30 to 45 seconds, take a fork and lift the entire "pie" of cheese out of the skillet, transferring it to a cutting board. With a chef's knife or pizza cutter, cut it into about 24 wedge-shaped pieces and serve.