It seemed that a stone-cooked flatbread might be a nice way to highlight all the fresh food I've acquired lately: stracchino cheese brought from NY, leftover arugula from the watermelon salad a few nights ago, zucchini blossoms and tomatoes from today. I sauteed some bacon and then in the drippings plus a bit of brown sugar, I caramelized some garlic and radicchio. It all went on the pie and then the stone which I'd preheated in a 475° oven. Hot and quick, a generous shower of grated pecorino and down the hatch, fruit salad on the side.
And now I can't wait to throw myself into bed with today's paper and a cup of tea.