I regularly cook a sort of quick tomato pizza. But tonight I wanted a different type. Into the oven went a sheet of 1/4" steel to heat soak for 45 minutes at the highest temp' my oven is capable of. 
I previously mixed some ricotta with salt, red pepper, oregano, basil and smeared that on my 10" low carb/hi fiber tortilla. I was pretty generous with it. Some sliced meatballs also went on that and some pepperoni. Some Pecorino Romano was sprinkled on and then some domestic provolone on top as the pully cheese. A few minutes on the heat soaked steel in the oven and it was bubbling and hot. 
Critique: It was very different, nice and creamy and tasty. It definitely has promise. Negatives? I mixed in the dry herbs shortly before making the pizza and that wasn't enough time for them to soften and soak up moisture from the ricotta. I'll definitely make this again.
What is supposed to go into the ricotta? Anything you wish. Mozzarella is an easy sub' for the provolone. Don't like red pepper? Add black pepper instead, or leave it out entirely. Could it be made into a dessert pizza? Sure. Sugar and cocoa (maybe some instant coffee?) added to the ricotta and some chocolate on top to melt. Maybe some whipped cream as a topping. 
The variations, both savory and sweet, are endless.

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It's been awhile since I did any Sous Vide but the wife wanted something different, and frankly I did too. So burgers were the victims. 
They were approx' 1" thick and frozen so the charts told me approx' 5 hours at 131 degrees. I wanted rare at 129 degrees so I just added another hour as the minimum time. With SV it's OK to go over, it won't overcook. When they came out of the bath I saved the bag juices for the dog and torched the burgers (4 burgers, 2 for leftovers) and after both sides had been torched I put cheese on them and broiled them to melt the cheese. 
OK, so rare ground meat, dangerous right? Not with sous vide. The burgers would thaw and come up to temp in approx' an hour. The rest of the time was for sanitizing the meat and killing anything living. What high temp' cooking does in minutes (and must overcook) SV does in hours at a lower temp'. It's perfectly safe if SV is done correctly. I've seen cooking shows where it isn't done safely and times are short. That's very dangerous and I wind up hollering at the TV "chef".
The result, and this is NOT the first time I've done this, nor will it be the last time, was absolutely delicious. It results in a burger that is rare from edge to edge with nothing overcooked, just as tender as can be, and since it's torched the flavor is grilled. I added some liquid smoke to mine.

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Out with the old.  I hope we all have a great year!!!!

Menthol Monday's Cold Water Shave
First Shave of 2024

Cold Water Rinse
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Semogue Owners Club Boar
SlimGem 3D Injector Razor
Personna Injector Blade
CWR
Tabac After Shave

The Proraso Green Shave Soap lathered well with the Semogue Owners Club Boar Brush. Two passes and touch ups with the SlimGem 3D Injector Razor and a Personna Injector Blade gave me a close, comfortable shave. After a cold water rinse I finished off with Osage Rub. I am clean, smooth, and refreshed...

Hi everyone.  Just wanted to say Merry Christmas.  I hope you all have a good one.  I will be working.  Take care.

In the near future.