Saturday night we had plans to attend a dinner event at a local farm. They bake bread every week in a wood-fired oven, and this weekend they were hosting a pizza-making night. I got a message saying that aprons were recommended . . . well, twist my arm why don’t you? Perfect excuse to try making one. I got this basic model done, but I’m planning to add some pockets and trim, so its still a work-in-progress.

These are the dessert pizzas waiting to go into the oven. I did not save appropriate amounts of room for these. They were strawberry rhubarb and cinnamon apple with creme fraiche. They were good, but the savory ones were really fantastic. The owners of the farm had done all the prep and set out marinated mushrooms, smoked gouda, goat cheese, smoked salmon, pesto, capers, onions, garlic, and a whole bunch of other toppings. But frankly, you could have put anything on that crust and it would have tasted like heaven. Baked right on the stone at around 700 degrees, and eaten fresh and hot . . . so, so good.