PARSNIP AND CRISPY SAGE PIZZA WITH HERBED CRUST
Happy Tuesday, lovelies! I don't tend to be one for long preambles to my recipes, so I'll just preface this one by saying that this pizza dough recipe has been tweaked and reworked a dozen times over the years, until it's bubbly and blistered, crunchy and packed with flavor - it's everything I could possibly want from a pizza coming out of my very own oven. This is infinitely adaptable, toppings-wise, but I'm listing the instructions here for a lovely variation we just had last night, created to use up a few monster parsnips and a few sprigs of sage that needed a home. But everything truly belongs on pizza - don't let anyone tell you that cranberries or pickles carrots or goat cheese or grapefruit or blueberries don't go on pizza, because I've had them all and they're amazing. Be prepared - you'll want to get started about two hours before you actually want to eat, and I've included two set of instructions based on whether or not you have...