First the pizza dough, and it's simple enough, just yeast/sugar/warm water, flour salt, a sprinkling of extra virgin olive oil, a quarter-cup wheat germ, half-cup oat bran mixed with the flour, kneaded to a soft dough and allowed to rise for an hour with a light covering of oil, covered in a warm place until doubled in bulk.

The amount of liquid and dry measures vary, depending on how large we intend the pizza to turn out.  Sometimes we go for a thinner crust, sometimes a thicker one.  Yesterday's topping meant a thicker crust would be best.

After preparing the pizza pan with a sprinkling of medium-grain cornmeal and rolling out the dough to fit the round, I brushed it with a thin layer of extra virgin olive oil.  Then came two finally chopped garlic cloves sprinkled over, followed by thin slices of Vidalia onion, though red onion would be fine.  A light layer of grated mozzarella next, followed by torn-up spinach leaves, sprinkled with halved green olives.  Over that small chunks of Greek feta and thin-sliced cocktail tomatoes.  This was covered with another light grating of mozzarella, then the final topping was torn-up flat pieces of water-rinsed anchovies.

Into our pizza oven (beneath the microwave oven) for a half-hour until the bottom of the crust was good and crisp and the toppings had collapsed into the rising crust, with the top cheese layer presenting with a suggestion of pale brown.

A change from our usual tomato-paste, pizza-spiced, tomato/mushroom/green and red bell pepper/sliced tomato, grated mozzarella sprinkled with Parmesan and dotted with tiny rounds of pepperoni.