Ricardo's goat cheese with cornichons sounds so good! It reminds me of my first attempt at deep dish pizza. I just made my favorite crust really thick and made it with meatballs and dill pickles. I know it sounds strange but the acidic salty addition of pickles goes so well with the rich seasoned meatballs. I always put pickles on my meatball grinders. I am going to have to make that combo again soon, and this post has certainly gotten me in the mood to make pizza. I almost wish I wasn't planning on making lasagna today, because I would certainly make this. Authentic or not I love cornmeal in a pizza crust, I don't find it gritty, just crunchy and a nice flavor. Maybe it is because I am from the Northeast, it seems we like a lot of inauthentic foods here. I just love food that tastes good to me.

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