Pizza Again and Again

With dough in the fridge, a late night pizza dinner is just a pre-heated oven away. James started the oven (and brought the dough to room temperature) while I drove home from work. All I had to do was stretch the dough and top with sliced new onions (this year's crop practically right from the ground), fresh garlic, thin bits of yellow squash and prosciutto, all seasoned with marjoram, thyme, pepper, and plenty of olive oil. After about 15 minutes at 500º I topped the vegetables with shredded fontina and mozzarella cheeses.

Quick dinner, happy James.