Speaking of the toppings, because I'm lactose intolerant you won't find the beautifully melted local mozzarella (it's really good but I just can't) orbs or specialty cheeses that are readily available at the farmers markets. But, for my daughters sake, who probably ate more cheese while grating it than was left to go on all the pizzas combined, I did use some of the Colby that I ordered with my milk delivery from South Mountain Creamery (more on that soon) and a little bit of imported Parmesan, because it bothers me less and I really like the flavor. On the first pizza I made (not pictured due to severe deformity) I used the leftover caramelized onions from the rolls and it was so good that made some more with onions from Potomac Vegetable Farms and added it on every subsequent pie. Other toppings included diced cherry tomato's from I forget where, fresh basil leaves from my porch, home-canned raw-packed sweet corn from last years farm share, shredded leftover chicken that came from a whole bird I roasted with a home devised spice rub and had picked up frozen from a local vendor at the Percelville farmers market a while back.
The best part was that when we sat down to eat my normally picky daughter,who only eats cheese on her slices as I've been informed numerous times, asked for a big slice and ate it right up, onions and all.