At the risk of belaboring the PIZZA! thing, I finally got around to making a great pizza for Sunday breakfast and taking pictures.

In the first picture you see a Vicolo cornmeal pizza crust on my pizza peel with a little olive oil applied, a cheese grater, my Early Girl tomato sauce, some Spanish olives, Mike’s cheese curd, a leftover red onion and smoked mozzarella.

Then it’s fully topped, then baked.

That was so good I ate way more than my normal 1/3, and then Carol polished it off.