The ability to imagine a pizza at any moment is one of the skills of being a lifelong Chicagoan. Any bread-like offering, from yeasted dough to flatbread to crackers, can become a pizza.
Case in point: Walking through the Wednesday market in Sanary-sur-Mer, a coastal resort town on the Mediterranean between Bandol and Toulon in southeastern France, we thought about pizza. Sure, fresh tomatoes and a variety of cheeses filled market stalls. But the wedges of warm cade, bought from a vendor with a blazing wood-fired oven, made us think of pizza.
