Decided to do pizza at home tonight for dinner, which the kids always love to do (and I've learned to prep extra ingredients to account for everything the kids will snack on while we prep.) Not really all that much by way of a recipe: I just start with a good dough (I use something virtually identical to J. Kenji Lopez-Alt's "New York" style recipe), good tomato sauce or puree, and top it with freshly grated whole-milk mozzarella and a few select toppings.
For my pie tonight, I spiked the tomato sauce with some dry marjoram, a little garlic, and some basil from the garden, and topped with some hot sopressata, hot peppadew pepper rings, and bits of Kalamata olive. Yummy.
Nikon D7000 w/Nikkor 50mm ƒ/1.8 prime, 1/250s @ ƒ/8, ISO100. One SB-700 at 1/4 power, 85mm, in my 43" octabox, above and behind; second SB-700 at full power, 120mm, bounced off the kitchen ceiling. Color processing in Aperture and Nik Viveza.