PIZZA TUESDAYS

Savory rhubarb-cranberry jam, caramelized onions, pan-fried chipotle goat cheese, walnuts, fresh thyme Fried goat cheese can be temperamental, but it's totally worth it for that crispy-on-the-outside, melty-on-the-inside result. A good trick is to keep it cold before frying it, so it doesn't start to melt prematurely and fall apart in the hot oil. Since you're going to be shaping the cheese discs with your hands, this might mean putting them back in the fridge for a bit after

Sautéed ramps, roasted new potatoes & purple radishes, Pecorino Romano cheese, tarragon vinaigrette Ramps are one of my favorite seasonal finds. Maybe it's because of the idea that if I really wanted to, I could go forage for them on my own—even though in reality, I just purchase them at farmers' markets. But there's a world where it could happen. Someday, maybe. Or the appeal could also be because ramps are one of the daintiest members of the allium family, and yet are still

Caramelized red apples, crispy bacon, Asiago, popcorn, Granny Smith apple slices with blackberry caramel sauce drizzle This week's recipe was inspired, obviously, by carnival food: popcorn, caramel apples, and of course we threw in some bacon for good measure (think of it as a corndog substitute). It's sweet, it's salty, it's better than winning a goldfish. Recipe Ingredients: 1 ball of pizza dough salt & pepper olive oil flour for dusting semolina flour for pizza stone a cou

Vegetarian fesenjan (with walnuts & sumac), roasted eggplant, pomegranates, fried noodles, parsley & mascarpone Fesenjan is a Persian dish that is typically made as a chicken stew with walnuts and pomegranates, but we found a recipe a while back that made a vegetarian version with eggplant, and it is supremely delicious. We actually make a version of this sauce every couple of weeks because it's so easy to do—we let it cook down to an even thicker, pastier consistency and jus

Feta-stuffed Medjool dates, grapefruit slices, crème fraiche & parmesan, pistachios Recipe Ingredients: 1 ball of pizza dough flour for dusting semolina flour for pizza stone salt & pepper olive oil 1 grapefruit, peeled & sliced crosswise, with outer pith removed handful of salted pistachios ~10-15 pitted Medjool dates 1 block of feta, cut into rectangles small enough to fit inside your dates 1/2 cup crème fraiche 1/2 cup grated Parmesan Directions: Preheat your oven to 550°

Poached pear dumplings, blue cheese sauce with basil & walnuts, arugula, raspberries We’ve played around with using dumpling-style toppings on pizzas before (see: Samosa Pizza). It’s a bit decadent to have dough on dough, sure, but it’s also extra tasty! This time we wanted to sweeten the deal with some poached pears that are peeking out of the little dumpling blankets they’re in. It’s cozy and delicious. Recipe Ingredients: 1 ball of pizza dough flour for dusting semolina fl