A pizza recipe with artichoke, mozzarella — and cicadas

2. Place dough in a greased bowl and cover with a cloth or plastic wrap. Let rise for 45 minutes or until doubled in size.

3. While waiting for the dough to rise, begin making the tomato sauce. Heat the olive oil in a medium saucepan. Add onion and garlic, and cook until soft.

4. Stir in tomatoes, tomato paste, sugar, oregano and basil. Season with salt and pepper. Cover the saucepan and simmer for 30 minutes, stirring occasionally. Remove from flame.

5. Punch down the risen dough and knead briefly. Place in the center of an oiled 12-inch pizza pan. Press outward, using the knuckles, until dough is evenly spread, filling the pan. Pinch a lip around the edge to contain the sauce. Brush the dough with olive oil.

6. Preheat oven to 425 degrees F.

7. Spoon tomato sauce over the dough. Spread mozzarella cheese uniformly over the sauce.

8. Drain the sundried tomatoes, reserving the oil. Coarsely chop them and the artichoke hearts, artfully arranging the two items over the cheese.

9. Top with fresh or thawed-from-frozen periodic cicadas.

10. Sprinkle the completed pie with 1 or 2 tablespoons of the reserved oil. Bake for 15 to 20 minutes, until the cheese has melted and dough is crisp and golden. Dust with red pepper flakes and serve.