I have just two nine words for you:

Red potato pizza with pancetta, goat cheese and arugula.

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Giao bought me a baking stone yesterday at Sur La Table (isn't she wonderful?). I used it to make a crunchy, brick-oven style pizza that night. This recipe is incredible; the creaminess of the goat cheese really complements the spiciness of the arugula. The salty kalamata olives pairs well with the pancetta, while the fresh rosemary and potatoes bring substance to it all and really make it pop:

Prepare a pizza crust and let rise in a warm place. Par-boil ten small red potatoes, drain and let cool. Cut pancetta into small pieces. When cooled, cut potatoes into small, thin pieces and pan-fry until lightly browned. A few minutes before removing from the heat, add minced garlic and a tablespoon of fresh rosemary. Add salt and pepper to taste.

Shape the crust then add to it a small amount of a strong cheese (e.g. gruyere) and a small handful of freshly crumbled goat cheese. Spread the potatoes on top of this, then add one more layer of the two cheeses. Sprinkle pancetta and halved kalamata olives on top, then cook at 475°F on a pre-heated baking stone for 15 minutes or until bottom is almost blackened. Before serving, top with fresh arugula.

Ooh, baby.