Lunch

Took the last of the bread dough from the fridge (wheat with coarse ground cornmeal), rolled it out thin and stuck it in the oven to pre-cook. Chopped up an onion and fried it, then added the last of the counter-ripened green tomatoes of summer, cut in chunks. A few green olives and a sprinkle of adobo, then I pulled out the crust, spread sauce and topping on, grated a bit of cheese over it all and put it back in for ten minutes. Yum!