Pear and portabello thin-crust pizza with spinach and vidalia onions

Pear and portabello thin-crust pizza (spelt flour, sea salt, herbs de Provence) with spinach and vidalia onions (salsa, garlic, macadamia butter, evoo/flax oil, nutritional yeast, corn meal).

1 tablespoon herbs de Provence
3 cups of spelt flour
1 cup of warm water
1 teaspoon of sea salt
1 tablespoon of yeast
1 tablespoon of vegetable oil
Corn meal (for the pan or stone)

2 pears cored and sliced.
3 mushrooms cleaned and sliced.
6 cups of baby spinach
1 vidalia onion sliced
1/2 cup of nutritional yeast
1 tablespoon of extra virgin olive oil/flax oil
1 tablespoon of macadamia nut butter
sea salt to taste

1/2 cup of salsa

Thin crust pizza with vegan pepperoni, pineapple, mushrooms and onions

Dinner, 4 March 2007. Pizza (whole wheat flour, beer, sea salt, basil, oregano, corn meal) with vegan pepperoni, pineapple, mushroom and onions (pepperoni, pineapple, mushrooms, onions, tomatoes, oregano, basil, garlic, thyme, rice wine vinegar, sea salt and nutritional yeast).

Wine: Botter's Nero D'Avola (tetrapack goodness!)