As to the cheese, it matters not. I’m open to dairy, but I also have to run to Kroger to exchange a package of shredded soy cheese that has little green spots visible. If you let me know, I’ll pick up anything else while I’m there.

In fact, I should probably just call you and make this whole thing simpler.

If you’ll bring sundried tomatoes and onions (which I usually like to caramelize, so let me know if that works for you) and canned black olives, I’ll be eternally grateful. I’m going to get some fresh mushrooms. I’ve got some canned roasted red peppers from Trader Joe’s. I slow-cooked some garlic in olive oil over the holiday, to get garlic olive oil and also roastedish garlic, so we can add some of that.

I never make tomato sauce the same way twice. It sounds as though that’s rather a specialty of yours. Bring some; we’ll make two ‘zas (at least…!) and compare notes.

Questions:

The pizza I make at home is with a bread we buy from a Lebanese bakery down on Nolensville (they call it “mifrude” or something, but it’s basically somewhere between a huge pita and one of those Boboli crusts), homemade sauce, onions, mushrooms, black olives, and shredded soy cheese. It’s not perfect, but it’s good enough to carry me from one “real” pizza to the next.

If you’re thinking of making pizza, that sounds fun. I can bring some optional toppings that we have on-hand, like sundried tomatoes, broccoli, pignoli, canned mushrooms, onions, canned black olives, and/or minced garlic. I think I even have some canned pineapple. Let me know; I’d rather pack any or all of that stuff up and bring it over than have you go out and buy stuff we already have.

So. What sort of pizza do you actually like?