A well-browned pepperoni pizza with a scattering of fresh basil or herbs on top, photographed on the granite counter next to a wire rack. March 2013, and someone was clearly starting to think about garnish, not just toppings — a small but real culinary evolution.
Invented backstory: fresh herbs from a windowsill plant that was having a good week. Every home cook has had exactly one herb plant survive long enough to make it onto a pizza.