PIZZA TUESDAYS

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

Green harissa (with jalapeño & cilantro), Brussels sprouts two ways (fresh & sautéed), orange slices, poppy seed vinaigrette, Greek yogurt, Parmesan, pine nuts & nigella seeds This salad-turned-pizza is a great way to turn wintry ingredients into a light, fresh & bright meal, especially when everything else around this time of year feels heavy and hearty. I love anything citrusy this time of year, and pairing it with a bunch of greens, a little spice and some smooth Greek yog

Purple kohlrabi with spiced coconut paste, fresh curry, lentils (urad dal & chana dal), mozzarella, pickled onions This was the last pizza we made before leaving Philly and moving to Cambridge, so even though it's full of Indian flavors, we tried to go local with a lot of our ingredients. The little purple kohlrabis were from our tiny backyard garden in Graduate Hospital—harvesting them was a very exciting feat for us. And the pickled onions were from one of our favorite farm

Roasted plantains with homemade jerk seasoning, stir fried onions & bell peppers, queso fresco, homemade pomegranate BBQ sauce drizzle, fresh cilantro For this recipe, we were experimenting with creating our own rubs and sauces. As a meat-eater/vegetarian couple, we don't really cook much meat at home, which means jerk rubs and BBQ sauces don't make their way into our kitchen with a lot of frequency, but that doesn't mean we don't enjoy a nice complex mix of mystery spices. S

Baharat-roasted cauliflower, grilled pineapple salsa with bell peppers & jalapeños, crumbled feta & lime juice Continuing this week's accidental theme of spice mixes, we are using a baharat, which is a popular Middle Eastern spice blend using ingredients like chili, coriander, cardamom & cumin (plus a few non "c" spices too). There are many different recipes for this, so feel free to experiment a bit with what you find online, or just buy a pre-made mix, which can be found at

Sauteed collard greens with spiced Irish butter (with cumin, peppercorns, star anise, bay leaves, cinnamon, fresh ginger), ricotta, goat cheese, pine nuts, blood oranges & drizzled honey We got the inspiration for this pizza from watching an episode of Heartland Table, where Amy Thielen made Ethiopian-style spiced collard greens. I’ve never been a huge collard greens person myself, but we thought that with enough cheese, and a little citrus-y sweetness to balance out the bitt

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

Greek yogurt & feta sauce, butternut squash & red onion with spices (nigella seeds, cardamom, cinnamon, cumin, coriander, turmeric), pumpkin seeds, diced jalapeño This recipe was adapted from Yotam Ottolenghi’s Plenty More. It was the first time we had discovered the smoky, toasted onion flavor of nigella seeds, and we couldn’t wait to make it again on a pizza. You can find the seeds at most spice stores, or order them online, but if don’t feel like searching all over for the

Hash with purple & orange sweet potatoes, chioggia beets, Swiss chard, edamame, yellow onion, leeks, garlic, paprika, cumin & turmeric, plus pumpkin seeds, cottage cheese & hollandaise sauce drizzle I can accept it: cottage cheese is not for everyone. I tried to sneak it in here, tucked away under all the colorful hash ingredients, but if you really feel that strongly about it, I guess I understand. Try a few dollops of goat cheese instead. For everyone else who is willing to

Smoky corn puree, buffalo mozzarella, oven-roasted okra, grilled fingerling potatoes, cherry tomatoes, grated Parmesan Recipe Ingredients: 1 ball of dough flour for dusting semolina flour for pizza stone salt & pepper olive oil 1 cup cherry tomatoes 5-8 fingerling potatoes, halved ½ pound fresh okra, trimmed on top just before the ridge (you don’t want them to open) 1 ball buffalo mozzarella, shredded handful of grated Parmesan For the corn puree: 2-3 ears of corn,