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How is a Trenton tomato pie distinct from other pizzas made with cheese on the bottom? For instance, O'scugnizzo Pizza in Utica bakes pizza with sauce on top, cheese on the bottom (although theirs are square), and some New York pizzerias listed here do cheese on the bottom. A brief Google search for "pizza with sauce on top of cheese" indicates it's a pretty common thing for people to come up with on their own; it prevents thicker crusts from getting soggy. If your answer is "all those other places got it from New Jersey", you're going to have to cite that. Which brings me to my next bullet:
I'd avoid saying that this was "created" in New Jersey. "Introduced by Italian immigrants to New Jersey" is probably better. To avoid interminable flame wars about who did what first, I've been scrubbing some other local food pages for language like that. When two American cities are arguing over who invented some kind of food, it seems to usually be the case that both cities happened to get immigrants from the same place, and those immigrants introduced the same food to different cities.
