It’s dinnertime.

For your consideration:

1. Thaw homemade pizza dough. Allow to double in size in a warmish place, such as in front of a window in July when it’s 91 degrees outside.

2. Caramelize onions with sprigs of thyme. Congratulate yourself for using up thyme, which is a refrigerator orphan no more!
3. Roughly chop 3-4 pieces of artisan pancetta and about 3/4 cup pitted Kalamata olives. Think to yourself, “Hmm. This is going to salty. Really salty. Water-retention pizza, anyone?”

4. Stretch dough to desired size and thickness on baking sheet lined with parchment paper.
5. Top dough with onions. Pick out woody thyme stems. It’s no fun getting a stem caught in your teeth.
6. Add pancetta, olives, and dollops of ricotta (another refrigerator orphan).
7. Finish with a good grating of Parmesan cheese (i.e., more salt).
8. Bake at 500 degrees for about 10 minutes.
9. Watch fancy-schmancy pizza bake until your husband tells you the baby is hungry. Wonder, for the umpteenth time, why, oh why, does Paul always want to eat at the same time you do. How does he know?
10. Eat room temperature pizza after breastfeeding baby.
11. It’s still delicious. Didn’t anticipate how the sweetness of onions would balance the saltiness of the olives, pancetta, and Parm. Go me!

Who needs red sauce? Not I.