Heat the oven to 500 degrees, or fire up the grill on medium-high heat. Allow your pizza stone or baking sheet to heat while the oven heats up. Stretch out the dough onto parchment. Aim for spreading1/4 cup pizza sauce on the dough, 1/2 cup cheese, and 1/2 cup veggies. If using protein, add 1/4 cup cooked protein. Slide the parchment onto the baking stone or sheet. Bake for 13 minutes, or until cheese is bubbly and bottom is crisp.
Classic marghetrita: lay down whole basil leaves, slices of tomato, and chunks of mozzarella.
Fresh figs with ricotta, thyme and honey: Sprinkle the ricotta, top with fresh thyme and 3 sliced figs. Season with salt and pepper, and drizzle with olive oil. After baking, drizzle with 1 TBSP honey.
Broccoli and cheese: Top with chopped garlic and crumbled goat cheese. Scatter sliced red onion, pitted kalamata olives, and sliced broccoli florets.
Sunny-side up egg with herb-garden pesto: Dot the dough with the pesto. Scatter with scallions and cheese blend. Bake for 10 minutes. Take out of the oven and crack an egg on top, salt and pepper. Bake until the egg sets and the yolk is slightly runny, or 5 minutes.
The Orchid Flower
Just as I wonder
whether it's going to die,
the orchid blossoms
and I can't explain why it
moves my heart, why such pleasure
comes from one small bud
on a long spindly stem, one
blood red gold flower
opening at mid-summer,
tiny, perfect in its hour.
Even to a white-
haired craggy poet, it's
purely erotic,
pistil and stamen, pollen,
dew of the world, a spoonful
of earth, and water.
Erotic because there's death
at the heart of birth,
drama in those old sunrise
prisms in wet cedar boughs,
deepest mystery
in washing evening dishes
or teasing my wife,
who grows, yes, more beautiful
because one of us will die.
-Sam Hamill, from Almost Paradise
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