PIZZA TUESDAYS

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

Smashed medlar fruit, goat cheese, roasted persimmon & mushroom medley (oyster, shiitake, baby bella), walnuts, kale with lemon juice So, admittedly, before we made this pizza, we had never used (nor heard of) medlar fruit, so it probably merits a bit of explaining. Nicknamed by Chaucer the “open arse” because of its appearance, it was often compared in literature to prostitution, because it is rotten before it is ripe. That is, it has to be “bletted” before it can be eaten,

Buffalo mozzarella, crumbled blue cheese, caramelized onions (with brown sugar & sherry vinegar), fresh black mission figs, fresh mint leaves, honey drizzle Recipe Ingredients: 1 ball pizza dough (you can buy these for a couple bucks at most pizza places—the fresher the better) flour for dusting semolina flour for the pizza stone 1 ½ cups of fresh black mission figs, cut into wedges 1-2 large balls of fresh buffalo mozzarella ½ cup of blue cheese crumbles honey for drizz