PIZZA TUESDAYS

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

Spicy shakshuka with cherry tomatoes, jalapeños, red bell peppers, Middle Eastern spices, feta, baked eggs, homemade za'atar pita chips, fresh parsley & mint I always get nervous about putting baked eggs on a pizza, because it's so hard to get the timing right. You want the eggs to be cooked, but also runny, but also you want the pizza crust to be cooked and not burnt. So if we're doing egg pizza, we usually go fried or poached or something else that can be made separately an

Jalapeño hummus, avocado smash with lemon juice & cilantro, feta, fresh radish slices, radish sprouts, chili flakes, everything bagel spice & fried eggs I don't care how basic it is, avocado toast is delicious. It's healthy, it's versatile, and we have been making it a LOT lately. Breakfast, lunch, whatever. Some people go for the avocado slices, but I prefer the smash. It lets you get away with different levels of avocado ripeness, and you can add some additional flavors int

Roasted garlicky broccoli, lemon-poppyseed dressing (with Greek yogurt, agave & orange zest), spiced cranberry-apple sauce, red onion, almonds, sunflower seeds, chili flakes & grated manchego Cranberry sauce is something I love eating and making, but really only have this time of year. And since we usually only get one (okay, maybe 2-3) Thanksgiving dinner, we wanted to try and find other ways to use this deliciously tart and sweet compote. As it turns out, cranberry sauce is

Brussels sprouts & apples two ways (sautéed & fresh), whole grain mustard, blood oranges, lemon zest, dried cranberries, toasted almonds & pine nuts, scallions, cheddar & grated pecorino romano Okay sure, we did Brussels sprouts and oranges two pizzas ago. But this one is different? For one, these are BLOOD oranges. They are a totally different color! And we have apples and mustard this time! But for real, this is basically an early spring version of that winter salad pizza,

Sliced avocado, strawberry-rhubarb salsa with onion & jalapeño, garlic tostones (fried plantains), crumbled cotija cheese, squeeze of fresh lime juice This is the perfect pizza for a warm April day, when spring produce is in season but your heart says it's time for summer. And to go along with the theme of being impatient, see: this plantain recipe. While most sweet fried plantain recipes require you to wait until the plantains are super ripe and nearly black, these Puerto Ri

Oven-roasted cherry tomatoes & chanterelle mushrooms, garlic scape pesto with walnuts & Parmesan cheese, fresh feta cheese, toasted pine nuts Garlic scapes are such a great find this time of year. They make you feel like you went out and foraged for wild garlic even when you just walked down the street to the farmers' market. They're also super versatile and they go great with our chanterelle mushrooms (also a great find that we wished we had foraged for). You can, of course,

Matcha & Parmesan pesto, goat cheese, roasted kohlrabi with kelp chili salt, fresh radishes, hazelnuts I love the combination of roasting the kohlrabi and keeping the radishes fresh on this pizza. Roasting brings out the mild, sweeter flavors of the kohlrabi, which is a great contrast with the sharp bite and crunch of the fresh radish slices. As for the pesto—matcha is super good for you, but flavor-wise, it's not for everyone. This pesto uses just a hint of it (though feel f

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

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