I am head over heels in love with the cornmeal pizza crusts from Vicolo Pizza. They beckon to me like blank canvasses waiting to be filled by all manner of culinary artistry. Tonight I brushed lemon olive oil onto one shell before heaping it with spinach sauteed with garlic, grated parmesan cheese, and little clumps of caramelized onions. The other I lined with a thick coat of caramelized onions before layering on my beloved tempeh bacon and slices of Rome Beauty apple. Both pizzas were sublime, and I scarfed down slices alongside a salad of lettuce and arugula, drizzled with the fruitiest dressing made from lemon olive oil, apple cider vinegar, and just a hint of orange syrup.