https://cooking.nytimes.com/recipes/1020436-sheet-pan-sausage-with-peppers-and-tomatoes?unlocked_article_code=1.x04.-Owg.YqjbOgpnPuJZ&smid=share-url

Occurs to me. I’ve been seeing a lot of “weeknight sheet-pan” recipes in the Times (I get the Cooking emails).

And, it occurs to me: some of these things might make good dipping sauces for pita bread. The meat (bone-in chicken thighs, whatever) and the oily stuff, with the veggies, chickpeas, whatever.

Or, I could just throw some kind of dough thingie under all that, maybe pre-bake/broil to crisp it up so it doesn’t get too soggy.

And that would be…

Pizza.

And, suddenly, I’m flashing on Italian families in the 1900s in New York City. She comes home from working at the Triangle Shirt factory or whatever. He comes home from digging the New York subway system. And they need to get supper on the table.

Now, it’s the Times’s hifalutin’ “sheet-pan” recipes.