Aaron and I have a tradition of making homemade pizza on the night before Thanksgiving. It's usually just the two of us at home (a quiet evening before the crowd arrives the next day) and we make pizza from scratch, put on a fire, open a bottle of wine and watch movies.
This year Aaron cooked. He made two pizzas, a simple margherita with tomato and basil, and one topped with chanterelles and dandelion greens. The greens were a last minute addition, but were an inspired choice to add a bitter element to the earthiness of the mushrooms.
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