Fiery. Sweet and warm. Crafted for “open-oven Sundays” and my love of Sicilian provisions on pizza, inspired by the strange, irresistible resemblance between Bolinas and Sicily—both rugged, wind-whipped coasts rooted in community, agriculture, fishing, and a particular brand of beautiful insanity. This offering is a passing around and sharing of flavor. A silky & sweet tomato blanket covers the flake salt. Red Healdsburg basil collides into thick-leaved green Bolinas basil, joined by Greek and Sicilian oreganos, wild thyme, savory, marjoram, bay, and wild fennel, jamming in an earthy rooted feel, while wormwood, hand plucked wild hummingbird sage, and yarrow push it more untamed and rugged. Pleasantly pungent anchovies and capers pack a powerful in savory umami. Calabrian chilies and colorful peppercorns make this a lively endeavor, turned brighter from local Meyer lemons. Tiny flecks of pecorino meld it into a cohesive spirit. The final essence, like the open oven Sunday’s is individual and commingled; smart, bright, interesting. Fun. Hot! Use it on pizza—but also summer tomatoes, broccoli, grilled fish, and steak. Share it.