

Jerk Plantains & Pomegranate BBQ Sauce
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


Cauliflower & Grilled Pineapple Salsa
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


Fried Goat Cheese & Rhubarb Jam
Savory rhubarb-cranberry jam, caramelized onions, pan-fried chipotle goat cheese, walnuts, fresh thyme Fried goat cheese can be temperamental, but it's totally worth it for that crispy-on-the-outside, melty-on-the-inside result. A good trick is to keep it cold before frying it, so it doesn't start to melt prematurely and fall apart in the hot oil. Since you're going to be shaping the cheese discs with your hands, this might mean putting them back in the fridge for a bit after


Blood Oranges & Spiced Collard Greens
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


Gobi Manchurian Pizza
Gobi Manchurian (Indian-style fried cauliflower in tomato-chili sauce), green bell peppers, grilled paneer, cashews Recipe Ingredients:
1 ball of dough
flour for dusting semolina flour for pizza stone
salt & pepper
olive oil
1 green bell pepper, seeded & sliced
1 package paneer, cubed
handful of unsalted cashews
1-2 heads cauliflower, broken into florets
vegetable or canola oil for frying For the batter:
½ cup flour
4 tablespoons corn flour
½ teaspoon chili powder


Chaat Pizza 2.0
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


Broiled Halibut & Ficoïde Glaciale
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


Grilled Pineapple, Ramps & Fiddlehead Ferns
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:
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Purim Pizza
Spiced apricot jam, goat cheese, cardamom hamantaschen (with apricot preserves, goat cheese, walnuts, pears, ginger, lemon), walnuts, fresh sage Recipe Ingredients:
1 ball of dough
flour for dusting semolina flour for pizza stone
olive oil
salt & pepper
log of goat cheese
handful of walnuts, roughly chopped
small handful of sage leaves, stems removed For the spiced apricot sauce:
1 cup dried apricots
1 cup water
½ cup apple cider vinegar
¼ cup sugar
2 tablespoons


Samosa Pizza
Cilantro chutney (with dried ancho chile, tamarind paste, mustard seeds), fried spiced paneer, vegetable samosas with cauliflower, potatoes, peas, peanuts, green chiles, ginger, cumin seeds & ground spices (bay leaves, cloves, cinnamon, coriander, fennel, cardamom) Recipe Ingredients:
1 ball of dough
flour for dusting semolina flour for the pizza stone
salt & pepper
olive oil For the samosa dough:
1 ½ cups pastry flour
3 tablespoons melted butter
½ teaspoon salt
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