I nearly always have crust in the freezer and today I happened to have the last little bit of fennel tomato sauce ready to go. I spread the sauce on the rolled dough, covered it with thin slices of fingerling potatoes, red onions, fennel salami, and taleggio cheese and a sprinkle of parmesan. The pie baked for 15 minutes at 500º until crispy and golden brown. I sprinkled on a little fresh basil as James came to the table.
James said it might have been my crowning pizza achievement.