This weeks pizza pie.

Here is this evenings offering at the table.

Sourdough crust, smoked paprika and sundried parmesan bachamel sauce (using coconut milk), provolone and mozzerella (6oz), shitaki mushroom, black olive, bell peppers from the garden, red onion, pineapple sage, oregano, garlic (7 cloves minced) and fresh ground pepper.

This was a good one. I had some leftover sauce so I boiled up about 6oz of dried Penne pasta and tossed that together for meals later this week.