Starting off with the “short cut” part of this: BUY PRE-MADE FROZEN WHOLE FOODS BRAND PIZZA DOUGH FROM WHOLE FOODS. They make the most out-of-this-world dough and it’s only about $3. Set it out until it reaches room temperature and then divide the dough in half (makes 2 medium pizzas). Roll it super thin and place it onto a pizza pan (my pan has little holes on the bottom to make the dough crispy). Then drizzle about 1-2 tablespoons of olive oil onto the dough and add 2 crushed cloves of fresh garlic–now spread that around the dough, covering all of it. Next, top the dough with a layer of fresh baby spinach leaves. Then add slices of mozzarella fresca and top that with freshly grated parmesan cheese and fresh ground black pepper and salt to taste.

Preheat oven to 425°. Place pizza into your oven for about 10-12 minutes. Enjoy. I recommend pairing this pizza with Vinyard Block Estates’ 2005 “Block 312″ Cabernet Sauvignon.

Here is what I put in it: butter, EVOO, salt, italian parsely, walnuts, currents (because I didn’t have golden raisins,) mint, cherry tomatoes.

The rest of our lunch today included Pacific Natural Foods tomato soup (I added chili powder and pepper), grilled cheese mini sandwiches made with french bread, and cucumber sandwiches with Haystack Mountain goat cheese and balsamic vinaigrette. At the last minute, I realized I had some avocado to use. It was excellent in the soup as a garnish.