The Nays Have It: No-confidence vote on Gonzales fails in the Senate.

What ceasefire?: Fighting breaks out again in Gaza.

Milestone: Toyota hits one million in Prius sales.

Rebuked: Bush administration, as court determines that US residents can’t be locked up indefinitely as “enemy combatants.”

Tossed: 10-year sentence for consensual teenage sex in Georgia.

Missing: Girl with endless hiccups disappears.

Asshole: Sen. Brownback tells all-male Catholic audience that women who go and get themselves raped shouldn’t be allowed to have abortions.

Recipe of the Day: Jewish Pizza! (This exact version is the very first non-vegetarian thing I ever ate—at Spago—after ten straight years of vegetarianism).

Dough
1 scant tablespoon yeast (1 package fresh or active dry)
¼ cup warm water
1 tablespoon honey
1 teaspoon salt
2 tablespoons olive oil plus oil for the bowl
¾ cup cool water
3 cups all-purpose flour (approximately)

Topping

3 to 4 ounces smoked salmon, sliced paper-thin
¼ cup extra-virgin olive oil
½ medium red onion, sliced thin
¼ cup minced fresh dill
1/3 cup crème fraîche or sour cream
Freshly ground black pepper to taste
4 heaping tablespoons domestic golden caviar
1 heaping tablespoon black caviar
4 sprigs fresh dill for garnish

1. Dissolve the yeast in the warm water; stir in ½ teaspoon of the honey and set aside for 10 minutes.
2. Mix the remaining 2½ teaspoons honey with the salt, olive oil, and cool water and set aside.
3. Put the flour in the bowl of a food processor. With the processor running, slowly pour the honey-oil mixture in through the feed tube. Then pour in the dissolved yeast. Process until the dough forms a ball on the blade. If it is too sticky, sprinkle on a little more flour.
4. Scrape the dough out onto a lightly floured surface and knead until smooth. Transfer to an oiled bowl and let rest, covered, for 30 minutes.
5. Divide the dough into 4 equal parts. Roll each into a smooth, tight ball. Put on a flat sheet or dish, cover with a damp towel and refrigerate for 1 to 3 hours.
6. One hour before baking, remove the dough from the refrigerator and let it come to room temperature before rolling and shaping.
7. Preheat the oven, preferably with a pizza stone inside, to 500 degrees while getting the pizza ready.
8. Cut the salmon into 2-inch squares and reserve.
9. Roll or stretch each ball of dough into four 9-inch circles. Put the circles on an oiled, floured baking sheet.
10. Brush each pizza with olive oil to within one inch of the edge and sprinkle with red onion. Put the pizzas in the oven and bake 8 to 12 minutes, until the crusts are golden brown.
11. While the pizzas are baking, mix the dill with the crème fraîche or sour cream and season with pepper.
12. When the pizzas are done, transfer to warm dinner plates and spread with the crème
fraiche or sour cream mixture. Arrange the pieces of salmon on top and put a tablespoon of golden caviar in the center of each. Spoon a little black caviar on the golden caviar. Garnish each pizza with a sprig of dill and serve.