DOUGH 1. Pour warm water into a bowl. Add sugar and yeast. Stir gently and let stand for 5–10 minutes until foamy. 2. In a large bowl, combine flour and salt. 3. Add the yeast mixture and olive oil to the flour. 4. Mix with a spoon until a rough dough forms. 5. Transfer dough to a lightly floured surface. Knead for 7–10 minutes until smooth, soft, and elastic. 6. Place dough in a lightly oiled bowl. Cover and let rise in a warm place for 45–60 minutes, until doubled in size. 7. Punch down the dough. Shape into a ball and let rest 10 minutes before stretching. TOPPING 8. Preheat oven to 475–500°F (245–260°C). Place a baking stone or baking sheet inside to preheat. 9. Wash tomatoes and slice thinly. Lightly salt and set aside. Slice or tear mozzarella and pat dry. 10. Stretch dough into a 10–12 inch circle on parchment paper. 11. Spread tomato sauce evenly, leaving a small border. 12. Distribute mozzarella over the sauce. Arrange tomatoes on top. Drizzle lightly with olive oil and sprinkle oregano if using. 13. Transfer pizza (with parchment) onto the hot surface. Bake 8–12 minutes until crust is golden and cheese is bubbling. Remove from oven. Add fresh basil if desired. Slice and serve immediately.

   1. Peel and thinly slice the onions. 2. Peel and finely mince the garlic cloves. 3. Cut the the baguette on the diagonal, into 20-24 pieces. 4. Slice the green onion. 5. Cut mushrooms into thick slices. 6. Add olive oil to a heated pan. Add sliced onion and caramelize them over medium heat until they are golden brown - about 25-35 minutes. Remove them from the heat and set aside. 7. Brush baguette slices with olive oil. Place them on baking sheets and broil until they are lightly toasted. Turn and repeat. Set them aside to cool. 8. Heat olive in a saute pan. Saute the garlic and green onion over medium heat about 1 min. 9. Add the mushrooms to the garlic and shallot mixture. Saute for 1 to 2 minutes over medium heat until they are wilted. Add thyme and season with salt and pepper to taste. Continue to cook the mushrooms until they are golden brown. Remove them from the pan and set aside. 10. Place the goat cheese in a bowl and stir it until creamy. Add the lemon zest and juice of 1/2 lemon. 11. Spread goat cheese mixture on the baguette toasts. Carefully pile on the sauteed mushrooms. Top them with caramelized onions.