Last night’s pizza was my last dinner at home for a
while. Tonight we’re off to the mainland
for a wedding in Texas and family vacation in Colorado, so there will
be many restaurant meals in my future. But home cookin’ went out with a bang. These were the best pizzas I’ve ever made. Patient and repeated rolling resulted in my thinnest,
crispiest crust to date. And letting the
toppings simmer on the stovetop first made them all the more flavorful.

Front and center is an onion, olive oil, pine nuts, provolone,
artichoke, and anchovy pizza (the old O.O.P.P.A.A.), and behind that is an olive oil,
fresh tomato, spinach concoction. My
favorite is always anything with salty, nutty anchovies!