The pandemic is pushing me to cook more and tonight I took a whack at a new kind of pizza for me: pear and clam.

I got some organic thin crust. I pre-baked the crust (10 mins, 450), painted tomato sauce on the base,  lay sliced mozzarella cheese next, and then I added sliced pear and chopped clams and kale with an oversprinkling of pine nuts.

I sprinkled virgin olive oil over the pizza.

I baked the pizza for 12 minutes at 475 degrees. I loved it, so did Maria. I worried about whether the tomato sauce would mix well with the pears and claims.

It did. I know little about cooking, but I love to innovate. There are few things better on a snowy and bitterly cold winter night on a farm.