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The great thing about a pizza crust is it even looks like a blank slate! And that’s just what it is, which is why you should pick up a copy of culinary author Suzanne Lenzer’s new book, Truly Madly Pizza. Whether you’re going for a carnivore’s dream or lightening up with roasted vegetables and herbs, a devout mozzarella sprinkler or on the hunt for something more pungent, there’s a recipe in this book for you. 

Quick pickled onions are like preserved lemons — they’re an easy way to add a bit of brightness to dishes, and they’re beautiful to boot. The pickling liquid is tinted purple, and the onions are stained a vibrant, almost otherworldly peony pink hue. Sweet-sour onions with verdant arugula and spiced coppa is admittedly bold, but there’s subtlety in the mix of textures. The coppa (a kind of dry-cured pork shoulder not unlike prosciutto) becomes a bit leathery when it cooks, like a jerky, while the crispness of the salad and tenderness of the pickles all ricochet off one another in a very layered way. Save the extra onions in an airtight jar and scatter them on fish tacos, roasted-pork sandwiches, or almost anything — they’re one of those keepers you’ll find a way to use even when it’s not pizza night.

Reprinted with permission from Truly Madly Pizza