PIZZA TUESDAYS

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

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

Greek yogurt sauce, crumbled Cotija cheese, broiled halibut, cilantro-ginger sauce, green coriander, ficoïde glaciale (ice lettuce), heirloom cherry tomatoes, toasted rye bread crumbs This is one of those pizzas that was borne out of a trip to the farmers' market. We were walking along in Rittenhouse Square and one of the stands had a tasting basket of these unfamiliar vegetables that looked like succulents covered in frost. They told us it was called ficoïde glaciale, which

Guinness-glazed rainbow carrots, creamy Worcestershire sauce, baked potato-cabbage bundles (with boiled cabbage, mashed potatoes, onions, horseradish, cheddar, garlic & bread crumbs), grated extra-sharp cheddar Recipe Ingredients: 1 ball of dough flour for dusting semolina flour for pizza stone salt & pepper olive oil 2 lbs carrots, halved lengthwise & cut into 3-inch pieces (we used colorful carrots, but regular orange works just fine) 2 garlic cloves, minced ¾ cup Gu

Almond butter, guava jelly, sharp cheddar, toasted bread crumbs, roasted spiced peanuts (with cayenne, cumin, salt & sugar), fried plantains Recipe Ingredients: 1 ball of pizza dough flour for dusting semolina flour for the pizza stone olive oil salt & pepper about ½ cup almond butter (ours was from our new friends at PB & Jams) about ½ cup guava jelly (or however much you like with your nut butter) 1-2 plantains, sliced diagonally about ½ inch thick canola oil (or co

Mashed brown butter & thyme sweet potatoes, vegetarian stuffing (with roasted chestnuts, apples, leeks, celery, wheat & white bread crumbs, onions, dried cranberries, thyme, sage & parsley), shaved gruyere, oven-roasted turkey Recipe Ingredients: 1 ball of pizza dough flour for dusting semolina flour for pizza stone olive oil salt & pepper 4 cloves garlic 3 large sweet potatoes 1 stick unsalted butter 2 ½ tablespoons chopped thyme 1 hunk gruyere, shaved roasted turkey

Garlic sage pesto (with pine nuts, Parmesan, olive oil, salt & pepper), shredded Fontina, pomegranate salsa (with dried cranberries, jalapeño, cilantro, lime juice, salt & pepper), caramelized butternut squash (with brown sugar & butter), toasted country wheat bread crumbs, fennel fronds Recipe Ingredients: 1 ball of pizza dough flour for dusting semolina flour for pizza stone olive oil salt & pepper hunk of Fontina, shredded ¼ cup bread crumbs (we used a country wheat