Top side

all-purpose flour (about 150 grams), 2/3 cup ice-cold sparkling water (about 150 ml), salt to taste • romaine lettuce, 1 scallion (white part only), green tops of wild scallions to taste, vegetable oil as needed

organic spelt flour (about 500 grams) • water (about 400 grams) • active dry yeast (about 10 grams) • salt (about 15 grams) • Tomato, • Cherry tomatoes, • Olive oil, • Oregano, • Olives, • Salt, as needed for the top

all-purpose flour (about 500 grams) • warm water (about 300 grams) • active dry yeast (about 3 grams) • extra-virgin olive oil for the dough plus a few tablespoons for the top (about 40 ml) • fine salt for the dough plus more to taste for the top (about 12 grams) • sugar • grated Parmesan cheese (about 100 grams) • shredded mozzarella cheese (about 150 grams)

all-purpose flour (about 500 grams) • warm water (about 400 grams), more or less as needed • active dry yeast (about 10 grams) • fine salt • Fresh rosemary, to taste • medium potatoes • Extra-virgin olive oil, • Dried oregano, to taste • Brined olives, • large red onions (such as Tropea onions) • Salt, for sprinkling on top

"Emergency Flatbread" dough • salt • As needed, extra-fine semolina flour for working the dough • As needed, extra virgin olive oil for cooking • salt for the top • wild dandelion greens (about 400 grams) • extra virgin olive oil • garlic powder • hot red pepper powder • unblanched almonds (about 30 grams) • pitted black olives (about 60 grams; I used oven-cured) • As needed, salt