I've been circling around a number of recipes in Adam Perry Lang's book, Charred and Scruffed.The side dishes look amazing. One jumped out at me as being a good candidate for pizza topping: "Creamed Spinach with Steeped and Smoked Garlic Confit." It was a good move. I made a green sauce with spinach and a red one with tomatoes. The smoked garlic and oil it steeped in added a more subtle flavor than I expected. The green version was the unanimous favorite.