Self

2½ oz. sharp provolone cheese, thinly sliced, torn

2 oz. cured fennel salami, thinly sliced, cut into half-moons

1 - 1 1/2 cups sugar snap peas, de-stringed

4 small baby beets, greens removed (about 1 per person)

1 pinch freshly ground black pepper, plus more as needed

9 tablespoons extra-virgin olive oil, divided

1 pinch Aleppo pepper, plus more to taste

1/2 of a small bulb of fennel, thinly sliced using a mandolin

1 medium carrot (red or purple if you can find it), thinly sliced using a mandolin

4 - 5 radishes, thinly sliced using a mandolin (use a mix of colors and varieties if available)

4 - 6 cups mixed greens (good choices here would include radicchio, endives, chicories, pea tendrils, baby kale, and arugula)

1 cup mixed chopped herbs (like dill, parsley, mint, scallions, and fennel fronds)

1 lb. (500 g) pizza dough, store-bought or homemade

All-purpose flour for dusting, plus 2 Tbs.

1/2 cup (2 oz./60 g) grated Parmesan cheese

3 heads Treviso radicchio, about 8 oz. (250 g) total, stem end trimmed and leaves coarsely chopped crosswise

3 Tbs. extra-virgin olive oil, plus more for drizzling

5 bacon slices, cut into 2-inch (5-cm) pieces

1/2 oz. (15 g) queso fresco, thinly shaved

Fresh flat-leaf parsley or cilantro sprigs for garnish

Seasonal Meal — Caldwell County, MO