
Cauliflower, Dates & Tahini
Spicy roasted cauliflower, shredded rainbow carrots, tahini lemon dressing, toasted pine nuts, dates, dried apricots, grated pecorino romano cheese, fresh parsley & mint It has been the coldest, grossest April of—I assume—all time, so this pizza was a sort of sad (albeit very delicious) attempt to transport ourselves to some warmer Middle Eastern or North African climate instead of trying to use fresh spring produce when it is, for some reason, still winter. Vegetables + tahi

Apricots, Cherries & Microgreens
Apricots, cherries, ricotta, microgreens, nectarine-balsamic vinaigrette, toasted macadamia nuts, grated Sapore del Piave cheese Fresh apricots are such a treat. They seem to only be around for a short period of time in the summer—and sometimes, if you're lucky and depending on where you live, in the spring—so you have to snatch them up while you can. Put them in salads, grill them, eat them with ice cream. And of course, their tart sweetness and thin rinds go beautifully on

Grilled Apricots & Spicy Goat Cheese
Goat cheese rolled in red pepper flakes, grilled apricots, blanched almonds, honey drizzle, fresh basil This pizza is super simple, but really flavorful with an intense combination of spicy and sweet. I always get really excited about the time of year when fresh apricots are in season—they taste great on their own, but grilling them really takes things to another level with very minimal effort. Plus, they go with almost anything: salad, ice cream, grilled halloumi, and, duh,

Purim Pizza
Spiced apricot jam, goat cheese, cardamom hamantaschen (with apricot preserves, goat cheese, walnuts, pears, ginger, lemon), walnuts, fresh sage Recipe Ingredients:
1 ball of dough
flour for dusting semolina flour for pizza stone
olive oil
salt & pepper
log of goat cheese
handful of walnuts, roughly chopped
small handful of sage leaves, stems removed For the spiced apricot sauce:
1 cup dried apricots
1 cup water
½ cup apple cider vinegar
¼ cup sugar
2 tablespoons

Cream Cheese Pistachio Truffles & Chioggia Beet Chips
Olive & fig tapenade (dried Turkish figs, kalamata olives, dried apricots, capers, tangerine-fig balsamic vinegar, fresh rosemary, olive oil), cream cheese pistachio truffles (with roasted garlic, cream cheese, Greek yogurt, fresh basil, fresh oregano, feta, sun dried tomatoes, kalamata olives, crushed red pepper, pistachios), pink chioggia beet chips Recipe Ingredients:
1 ball of pizza dough
olive oil
flour for dusting
salt & pepper
2-3 Chioggia beets, very thinly slice