Monday I made pizza alla pugliese, which is a standard thin crust topped with smoked mozzarella, sauteed onions, and olive oil. It was good, but more like a crisp onion and cheese flatbread than a pizza. It would have made a nice appetizer, but for a meal pizza? A little dry. To make up for this, I'm making more pizza margherita tonight before venturing on to the also sauceless but more promizing pizza quattro formaggi.