Cheese + bread and I am happy on my desolate island, maybe let me bring soft bedding, a few good books, and Laura Mercier body cream in Fresh Fig, but most importantly the good cheese and bread. I have always been a super practical girl. Obviously I am a total sucker for pizza and I know I am not alone. Last week I made a grown up version at home, a throw back to when we used to make mini pizzas on english muffins as kids and got so excited to put on our own toppings. There are so many ways to add healthy, fresh, seasonal ingredients to pizza all year long, and it’s fun to get creative. Try to stick to one or two cuisine types for each pizza, like a mexican inspired, or california seafood style pizza when creating

I had some local baby fennel, and yellow cipollini onions on hand and decided to make a sauceless simple pair of pizzas.

Preheat the oven to 500 degrees and place a rack in the lower third of the oven. Heat 1 Tbsp olive oil in a small sauté pan over medium low heat, add the onion and fennel and let them soften. In the meantime, stretch the dough and transfer to a baking sheet or pizza stone, cook each pizza on the same sheet or separately. Brush with olive oil and bake until dry to prevent the toppings from making the dough soggy. Remove from oven and place the onion/fennel, proscuitto, mozzarella and Parmesan on one pizza, and on the other substitute apple for the proscuitto. Bake until bubbly, tender and golden. Enjoy with a light and simple salad.