DOUGH 1. Pour warm water into a bowl. Add sugar and yeast. Stir gently and let stand for 5–10 minutes until foamy. 2. In a large bowl, combine flour and salt. 3. Add the yeast mixture and olive oil to the flour. 4. Mix with a spoon until a rough dough forms. 5. Transfer dough to a lightly floured surface. Knead for 7–10 minutes until smooth, soft, and elastic. 6. Place dough in a lightly oiled bowl. Cover and let rise in a warm place for 45–60 minutes, until doubled in size. 7. Punch down the dough. Shape into a ball and let rest 10 minutes before stretching. TOPPING 8. Preheat oven to 475–500°F (245–260°C). Place a baking stone or baking sheet inside to preheat. 9. Wash tomatoes and slice thinly. Lightly salt and set aside. Slice or tear mozzarella and pat dry. 10. Stretch dough into a 10–12 inch circle on parchment paper. 11. Spread tomato sauce evenly, leaving a small border. 12. Distribute mozzarella over the sauce. Arrange tomatoes on top. Drizzle lightly with olive oil and sprinkle oregano if using. 13. Transfer pizza (with parchment) onto the hot surface. Bake 8–12 minutes until crust is golden and cheese is bubbling. Remove from oven. Add fresh basil if desired. Slice and serve immediately.

   For 2 burgers 1. Wash and slice tomato. 2. Slice pickles. 3. Beat egg in a small bowl. 4. Lightly toast slices of multigrain bread. 5. Pat the fillets dry, then season both sides with salt, pepper, and paprika. 6. Dip each fillet in beaten egg, then coat evenly with breadcrumbs. 7. Heat oil in a skillet over medium heat and fry the fish 3–4 minutes per side, until golden brown and cooked through. Drain on paper towels. 8. Mix mayonnaise and ketchup in a small bowl. 9. Spread the ketchup–mayo sauce on each slice of toasted multigrain bread. Layer lettuce, tomato slices, pickles, and the crispy fish fillet. Top with the second bread slice. * For extra crunch, toast the bread slightly longer and add a few fresh onion rings if you like.