served with brown butter sage and sliced foccacia

The only question left was what to do with all those egg whites!  We had lots of omelettes that week.

We met at the pizza shop and fell in love.

I used to watch my husband (before he was my husband) knead the dough he had made from scratch, spread rice flour across the wooden board, and spread the deep red sauce across the moist surface day in and day out. We spent our first two years falling in love over pizza and wine and hand-mixed cocktails.  I watched as he tore the fresh mozzarella and sprinkled it across the surface. As a child I had watched my great-grandmother do the same thing.  He would finish the pizza by sprinkling an herbed salt mixture on top. He would add my favorite toppings, sautéed Tuscan kale and roasted summer squash or thinly sliced San Daniele prosciutto and wild baby arugula.

That was our life for many years, feeding each other and our customers from behind that little San Francisco pizza bar!