Stop what you’re doing. Dinner tonight is the very best kind there is: it has five ingredients including the ones to make the pizza dough. It’s seasonal, which means you can use it to decimate your CSA pile-up. And it doesn’t care what else you had in mind; recipes like this exist to disrupt the best-laid meal plans and that’s my favorite thing about them. It is, in fact, pretty much the only thing I want out of any dish, for it, at least for a time to be the thing you have to eat next because now nothing else will do. 
I, too, had a plan, something involving these summer squash but with pesto and burrata and maybe some beans or farro? It hadn’t quite come together yet when I death-wished over to Sullivan Street Bakery last week to pick up a sourdough pullman for the blueberry bread and butter pudding and ended up walking out with six things not on my list, as will happen when you go to an amazing bakery: this crazy pastry and five squares of pizza, which made a fantastic and surprisingly light weeknight dinner miles better than anything that delivers (the irony not lost on the person doing the miles and the delivering). The mushroom was funky and delicious; the cauliflower was speckled with heat; the potato pizza was such a perfect match for this one, I was really proud of myself until I remembered that it’s the same recipe (it’s okay, I’m rolling my eyes too); the pomodoro was loved only by me either because I appreciate simple things that need no adornment (my theory) or because I’m a bore (others‘) but the zucchini pizza with heaps and valleys of deer bed-like shreds? Whoa. I had to get to the bottom of it. 
