This 16-inch diameter pizza is about to go into a hot oven. The dough was made from scratch: 3 cups all-purpose flour, 1 packet quick-rise yeast (proofed in warm water), 2 tsp sugar, 1 tsp kosher salt, and olive oil brushed on fermentation bowl and baking pan.

The toppings include store-bought spinach and Okinawa Spinach (leaves are purple on the underside) cut from an indoor plant I brought in shortly before frost. We have 4 pots of Okinawa Spinach growing in a sunporch with a southern exposure. I generally cut a stem when it is 12-18" long, and harvest the leaves for salad or stir fry.

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