Crust: regular homemade. Thicker than usual because it dried out a little in the fridge, so I couldn't get it as thin as I like.
Sauce: half roasted tomatoes from my mother's garden, half roasted cherry peppers from my garden, pureed and strained, seasoned with Pecorino Romano, fennel pollen, and marjoram.
Cheese: local smoked mozzarella, a few shreds of gouda, Pecorino Romano.
Toppings: Beet greens (blanched, chopped, and under the cheese) and Italian sausage.