I love baby clams with my home-marinated artichoke hearts as a topping, which is strange, because I don't care for any other seafood on pizza. I also love my pickled jalapeno rings on a cheese pizza. When I worked in a pizza parlor as a teen, we used to make those pizzas and scarf on them, waiting to see whose eyes would start watering first. I also like to eat crisp, cold dill pickles with pizza (not on it)which is another thing I picked up working there...yeah, I know, salt on top of salt, but I love the combo.

Yes, Cookie, do write your recipe down. Many years ago I created a cake that was so good my family (who are not hearty eaters) ate the whole thing in one evening. I did not write down what I put in it, because I thought I would remember it. Well,of course, the next time I wanted to make it, I could remembe only a few ingredients and then not how much of any of them. This was over 30 years ago and to this day my son occasionally asks me if I ever recalled how I made that cake. So, please, write it down while it is fresh in your memory. Today, our pizza recipe is of Tex-Mex influence and is good for a change of pace. Beef Fajita Pizza 1/2 pound stir-fry beef strips 1 pound frozen pepper stir-fry, thawed 2 tablespoons extra-virgin olive oil 2 tablespoons taco seasoning mix 1 12-inch thin Boboli pizza crust 1/2 cup PaceâÂÂs lime-garlic salsa 2 cups shredded Mexican blend cheese Sour cream, for serving Refrigerated guacamole, for serving Fresh cilantro, for garnish INDOOR: Preheat oven to 450 degrees F. In a bowl, combine beef strips, pepper stir-fry, oil and taco seasoning. Heat 2 tablespoons of oil in a large frying pan. When oil is hot, sauté beef and pepper strips for 5 minutes. Remove from pan; set aside. Remove pizza crusts from package and top with salsa and cheese. Top with beef and peppers and bake in preheated oven for 8 to 10 minutes or until cheese is melted and begun to bubble. Serve hot garnished with sour cream, guacamole, and cilantro. OUTDOOR: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. In a bowl, combine beef strips, pepper stir-fry, oil and taco seasoning. Grill beef and pepper strips on hot oiled grill about 5 minutes total. Remove pizza crust from package and place on grill. Top with salsa, cheese, beef and pepper strips. Turn heat down to medium and cook pizza covered for 8 to 10 minutes or until cheese has melted and starts to bubble. Serve hot garnished with sour cream, guacamole, and cilantro.

Gibby, On a veggie pizza I like tomatoes, spinach, artichokes, onions, black olives and mushrooms. On a meat pizza i like sausage & mushroom or pepperoni and onion. This alfredo pizza is also good: Chicken Alfredo Pizza Adapted from the best of Cooking Light 1 c shredded, cooked chicken breast 1 c fresh spinach, chopped 2 tsp lemon juice 1/2 tsp salt 1/4 tsp black pepper 1 garlic clove, minced 12 inch pizza crust 1/2 c bottled alfredo sauce 3/4 c shredded fontina cheese Preheat oven to 400F. Combine chicken, spinach, lemon juice, salt & pepper and toss together. Spread minced garlic over unbaked pizza crust, top with alfredo sauce, then chicken/spinach mixture, then cheese. Bake 12-15 minutes or until crust is crisp and cheese is golden brown. Cut into 8 wedges and serve. Linda

It will be interesting to hear your recipe, trailrunner! I just made a small batch (way too small as it turned out), this was enough for two pizzas. Minced garlic from 2 heads, simmered slowly in around 1/4 cup olive oil, for 5 minutes only, being carefully to not let brown. I can't remember for sure, but I think it was almost equal parts garlic and XV olive oil. Then, added a small can of tomato paste, 1/4 cup sugar and a couple Tbsp of water, and 1/4 tsp of oregano and pepper. The crusts do look different but I'm pretty sure they are both the Baguette recipe (which I must attempt this week, having found my pans). The second crust looks more like the Bittman recipe, but that was because it was made in a square pan, more deep dish style. I wasn't thrilled with either crust this time. We had a hockey game in the middle of the day so I made the 4 batches of dough in the morning and let them proof in the fridge, then skipped the second rise for the baguette recipe. Maybe they rose too long? Next time, I'll shoot for around two hours before oven time. Then again, I tend to not eat when I am hosting, so maybe I am imagining the difference. Everyone else loved the pizzas, which is all that counts. Between the two, I like the baguette recipe a little better but DH likes the MB.