Tonight’s menu features a pizza dough made from scratch with multiple flours—rye, unbleached, and whole wheat. While that was rising, I made a béchamel sauce finished with grated parmesan cheese. I also sauteed a sliced onion and some cremini mushrooms in olive oil. The rolled and stretched dough is first brushed with a bit of olive oil and then topped with grated mozzarella cheese, a generous drizzle of the white sauce, some chopped marinated artichoke hearts, the onion-mushroom mixture, slivers of sun-dried tomatoes, and a scattering of sliced black olives. Sprinkle over a little more mozzarella and parmesan, bake in a very hot oven, and dinner is served!

Pizza with white sauce and vegetables

More of the lemon-lime sorbet (from last night’s menu), with a garnish of
Mandarin orange wedges, sliced almonds, and coconut shavings