In the deep fall don’t you imagine the leaves think how comfortable it will be to touch the earth instead of the nothingness of air and the endless freshets of wind? And don’t you think the trees themselves, especially those with mossy, warm caves, begin to think of the birds that will come — six, a dozen — to sleep inside their bodies? And don’t you hear the goldenrod whispering goodbye, the everlasting being crowned with the first tuffets of snow? The pond vanishes, and the white field over which the fox runs so quickly brings out its blue shadows. And the wind pumps its bellows. And at evening especially, the piled firewood shifts a little, longing to be on its way. ~ Mary Oliver, Song for Autumn
Leaves scattered on the grass.
Autumn is coming
The last of the tomatoes
Heat cast iron pan in oven while oven preheats. Take pan out of oven when done preheating. Lightly oil pan. Spread dough in pan. Be careful! Lightly oil dough. Bake for 10-15 minutes. Take pan out of oven. Spread caramelized onions over dough (Yes. I made caramelized onions, too!), along with figs (I used 5, halved and cut into thirds.) and crumbled goat cheese (I used about 4 ounces.) Put back in oven and bake for about 5-7 minutes.
Enjoy with some arugula. YUM!
I have been making my pizzas recently in my cast iron pan. I love it.
Preheat oven to 475 with the pan in the oven. Once preheated, carefully take pan out of oven. Oil pan gently. Spread your pizza dough VERY carefully in pan. I use Mark Bittman’s pizza dough recipe. Put pan back in oven for about 5-7 minutes. Take pan out of oven. Put your toppings on pizza. Brush a little bit of olive oil on crust. Put back in oven. Bake for 15-20 minutes. Enjoy! Below we have a mushroom, ground bison, tomato, red onion, mozzarella pizza.
Maybe you would like a slice. There is a plate here with your name on it!
Some other recent pizzas!