Blended raw garlic into some cream, par cooked some slab bacon lardons and threw them on, layered swiss chard on top of it.
Maybe I should try drawing these in color.

This is a sketch of a pizza I made in December.
Castelvetrano olive, fennel sausage, and black pepper ricotta.

There’s no way you could tell what was on this pizza by this drawing.
Blistered shishito peppers, cherry tomatoes, lacto fermented blueberries, and roasted corn cream for the sauce.
Doesn’t get any more summer than that.

Death row pizza.
A slice of this and a little prosecco and you can send me to the chamber happy.
Mortadella is laid on the pie immediately after it comes out of the oven and it melts so beautifully.
I threw a little thyme on this too.