A couple of months ago, when I finished up residency and transitioned to my fellowship, I celebrated the way I celebrate many things – with great friends and lots of good pizza. I prepped toppings and dough in advance, heated up my pizza stone, and cranked out pizzas all night long. I can’t even remember the final number – maybe seven or eight, maybe more. I had so much fun coming up with topping combinations, mainly inspired by the huge bounty of late summer produce I had bought at the farmer’s market. One pizza I made that received rave reviews was the combination you see here – bacon, thinly sliced potatoes, caramelized onions, and gruyere cheese. It was one of the pizzas I made using gluten free dough, and so I restrained myself from trying it so those with restrictions would get their fill. After hearing their high praises, I knew I had to make it again so Ben and I could sample it ourselves, so last weekend I did just that. With toppings like these, it’s certainly no surprise that this pizza was fully deserving of all the hype. With the cold months looming ahead, it will be nice to have this as an option for a gourmet-style pizza that makes use of the scant produce still available this time of year.