What will get me to turn the oven to 475 in August? Pizza. Pizza topped with local in-season awesome.
The crust was practically sourdough, because I had made the dough about 5 days earlier, but that night we ended up having cocktails with the neighbors for 4 hours and didn’t get around to cooking dinner.
Leeks, romas, and red peppers from the Farmer’s Market. Basil from our garden. The cheese came from Target. That counts as local, right?