(Because it is a good one, I’m stealing Bill’s format
Dough: Tartine method, hybrid, 62% HR, 24 hr in the fridge.
Sauce: béchamel with a bit of nutmeg.
Toppings: A meat sauce made with olive oil, ground lamb, crushed tomato, garlic, onion, cinnamon, allspice, S&P. Cooked way down. A very tangy feta and rocket.
Pretty good, but maybe a bit much work on a hot day in a hot kitchen!