

Blackened Leeks, Mustard & Asparagus
Fresh burrata cheese, garlic confit, blackened leeks, sautéed asparagus, mustard breadcrumbs, chili flakes, lemon-mustard sauce This pizza was inspired by a recipe we found in Bon Appetit magazine for blackened leeks & asparagus. I love the charred flavor of the blistered, softened leeks, and along with the light crunch of the asparagus and the tang of the mustard and lemon, it's all perfectly balanced by the creamy burrata. And, because why not, we topped it off with some sp


Mushroom & Daikon Stir Fry Pizza
Spicy sesame stir fry with nameko mushrooms, purple daikon, Swiss chard, sesame seeds, cashew-cilantro drizzle, Parmesan The great thing about a stir fry is that you can easily make a lot of substitutions, based on what you have lying around, what you can find at the market and/or what's in season. We found some seasonal ingredients at our local farmers' market that go well with Asian flavors: nameko mushrooms, which are slightly nutty and have a shiny amber look, and purple


Beets, Currants & Swiss Chard
Sautéed yellow beets with beet greens, Swiss chard & shallots, red currants, Bucheron cheese, toasted croutons This pizza should make you feel very French and rustic and like you just hopped off your bicycle after spending the morning filling your basket with the freshest produce and cheese and probably bundles of lavender from a farmer's market in Avignon. Or something. The point is, it's simple to throw together and it's all about really good ingredients. So it'll taste gre


Icelandic Pizza
Skyr & BrennevÃn sauce, wildberry jam, caramelized fennel & crimini mushrooms, black lava salt, licorice While we already made one pizza in anticipation of our trip to Iceland, this one was inspired by a lot of the ingredients and flavors we found while we were there. We found that while a lot of traditional Icelandic foods use harsh, acquired-taste Viking flavors like brennevÃn, licorice and fermented shark, Icelanders themselves tend to offset this by favoring sweet, rich f


Pear Dumplings & Raspberries
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


Israeli Couscous & Kabocha Squash
Israeli couscous risotto (with goat cheese, Parmesan, onions & kale), roasted kabocha squash, chickpeas, dried cranberries, walnuts, orange zest & honey vinaigrette Recipe Ingredients: 1 ball of pizza dough salt & pepper olive oil flour for dusting semolina flour for pizza stone 1 medium kabocha squash, peeled & cut into 1-inch cubes 1/2 cup dried cranberries 1 can chickpeas, drained 1/2 cup walnuts, roughly chopped small log of goat cheese For the vinaigrette: 6 tablespoons


Nordic Pizza
Sauteed fennel, chanterelle & maitake mushrooms, aquavit & gjetost cheese sauce, shallots & dill We came up with this pizza after a visit to Adam’s parents in Minnesota, where Scandinavian cuisine is second only to cheese, and where we tried Aquavit and gjetost for the first time. Aquavit is kind of like a Scandinavian gin made with caraway and other flavors. It’s intense, but definitely worth trying. Gjetost (pronounced yay-toast) is a strangely sweet, almost caramely rich c


Grilled Pineapple, Ramps & Fiddlehead Ferns
Thai peanut sauce (with coconut milk, peanut butter, soy sauce, curry paste & ginger), burrata cheese, grilled pineapple, sauteed fiddlehead ferns (with white wine, butter, garlic & lemon juice), sauteed ramps Recipe Ingredients:
1 ball of dough
salt & pepper
flour for dusting semolina flour for pizza stone
olive oil
1 bunch ramps, roots trimmed & bulbs separated from greens
1-2 tablespoons butter
2-3 pineapple rings, quartered
1 ball burrata For the fiddleheads:
bun


Cinco de Mayo Pizza
Crumbled queso fresco, black beans, shredded red cabbage, beer-battered fried tilapia, avocado, fried plantains (in coconut oil), sriracha mayo drizzle, lime juice Recipe Ingredients:
1 ball of pizza dough
flour for dusting semolina flour for pizza stone
olive oil
salt & pepper
handful of queso fresco, crumbled
about half a can of black beans, rinsed & drained
¼ head red cabbage, shredded
1 avocado, sliced
lime juice
1-2 very ripe plantains, sliced on a diagonal abo


Passover Pizza, Part II (still not kosher)
Apple-walnut charoset (with cinnamon, brown sugar & red wine), shredded Asiago cheese, vegetarian matzah balls, fresh parsley, horseradish, grated Parmesan We've made our Passover pizza once again. And once again, apologies if you were looking for an actual kosher-for-Passover dish. I couldn't bring myself to make matzah pizza instead of real dough pizza. Sorry. Like Oprah, I just love bread too much. But if you or your dinner companions are trying to be a little more authent