Weeknights are Pizza Nights

Here's a sublime concoction of flavors crafted and perfected on the Mediterranean coast of France - Tomato and Tuna Pizza. At Cafe Drake HRV we've lovingly adapted the recipe from Martha Rose Shulman's excellent cookbook The Very Best of Recipes for Health, a collection culled from her weekly column in the NY Times. An hour or so before you're ready to bake the pizza, drain 1 14-oz. can of chopped tomatoes in a colander, in the sink or over a bowl. After the hour is up, preheat the oven to 450 degrees F. In a small bowl flake apart with a fork 1 5-6 oz. can of good quality tuna in olive oil. Season to taste with fresh or dried thyme and rosemary leaves. Roll out, unwrap, etc. your favorite pizza dough and form into a rectangle. Transfer to a lightly-oiled baking sheet that has been sprinkled with cornmeal. Spread the drained tomatoes all across the surface and then dot liberally with minced garlic. Distribute the flaked tuna evenly over the tomatoes. Finish by adding some pitted and halved black olives and lots of crushed red chili flakes. Drizzle with olive oil and bake for 20 minutes or according to the specific requirements of your pizza dough. Serve hot, garnished with nasturtium leaves or rinsed, drained capers.

Capers would normally be an important element of this sort of pizza but we left them out in favor of a nasturtium leaf garnish. The plant's edible leaves and flowers mimic the flavor of pickled capers in a manner most uncanny.

And when you're really really REALLY over the thought of cooking after a long day:

Pita Pizza with Salad Greens and Roasted Root Vegetables

Can't be bothered with making dinner? You can probably still muster the minimal energy needed to top a pita bread round with grated or sliced sharp provolone cheese and some sliced tomatoes. Bake in the oven at 425 degrees F. until the edges of the pita begin to toast and the cheese is bubbling and melted. Slide onto a plate and drizzle with good olive oil, red chili flakes and dried or fresh oregano.