PIZZA TUESDAYS

Roasted artichokes with curry aioli, roasted red peppers, cherry tomatoes, manchego cheese, fresh oregano In the past we've taken the time to labor over the preparation of whole fresh artichokes, but this pizza is all about the cheater's way out. Fresh is usually the superior option, but sometimes you just have to be okay with using canned vegetables. And I'm okay with it. Artichokes are a pain. Recipe Ingredients: 1 ball of pizza dough flour for dusting semolina flour for pi

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

Curry tuna salad, grapes, walnuts, green apples, cheddar, provolone, toasted bread crumbs Recipe Ingredients: 1 ball of dough flour for dusting semolina flour for pizza stone olive oil salt & pepper shredded cheddar shredded provolone 1-2 Granny Smith apples, cored & sliced thinly ¼ cup panko bread crumbs For the tuna salad: 2 6-ounce cans white meat tuna packed in water, drained 3 tablespoons minced red onion 1 tablespoon chopped cilantro 1/3 cup purple grapes, h

Buffalo mozzarella, homemade mango chutney, Cap'n Crunch cereal, tomatoes, poblano peppers, onions, dried noodles, cilantro, roasted peanuts, vindaloo curry & red chili powder This recipe is inspired by the chaat (a type of Indian street food) made at Desi Chaat House in West Philly. We went here pretty frequently in college and are almost 95% sure they use actual Cap'n Crunch cereal in their chaat. To be honest, I don't even know what traditional ingredient the cereal is sup

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

Grapefruit guacamole (with avocado, grapefruit, red onion, cilantro, ghost pepper hot sauce), taleggio cheese, toasted walnuts, oven-roasted fennel (with curry powder, paprika & salt), grapefruit, fennel fronds Recipe Ingredients: 1 ball of pizza dough olive oil flour for dusting semolina flour for the pizza stone salt & pepper 2 ripe avocados, roughly chopped 2 grapefruit, peeled and segmented (membranes removed) ¼ small red onion, minced 2 tablespoons cilantro, minc

Curried pumpkin puree (with curry powder, brown sugar, salt & pepper), beer-caramelized onions (with brown ale, brown sugar & salt), apple-pumpkin roasted chickpeas (with pumpkin pie spice, sugar & apple butter), cranberries cooked in maple syrup, Gruyere cheese Recipe Ingredients: 1 ball of pizza dough flour for dusting semolina flour for pizza stone olive oil salt & pepper 1 ½ cups pumpkin puree (we made this using the leftover pumpkin from last week's post, but you ca