My aerogarden is currently blowing up with fresh herbs. I’m constantly trimming back my Thai and Genovese basils to make room for more plants. I even have little bowls full of water and herb cuttings spread across my counter in an attempt to keep the leaves fresh until I can use them. My plan for using some of the herbs was to make a big pot of tomato sauce with the Genovese basil for pasta and a cast iron skillet pizza. However, I kind of messed up and used all of the sauce in the pasta dish, which left me with a bag full of pizza dough. Fortunately, store-bought pizza dough is versatile! It can be used in recipes like the Orange Glazed Pecan Cinnamon Rolls I made a few weeks ago or to make a loaf of savory Black Olive Focaccia Bread.