PIZZA TUESDAYS

Basil & ramp pesto, roasted paper-thin potatoes, fresh burrata, fried red chiles & ramps, lemon zest, za'atar, watercress It's ramp season, baby! I don't care that they are no longer the trendy allium of the moment (nor do I know what is, that is a very specific category), I will always get excited about ramps being around. Part of it is that they seem to pop up for such a short time, so—like quince, blood oranges, Meyer lemons—I feel a sense of urgency to buy and use all of

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,

Roasted broccoli, walnut pesto, pecorino cheese, charred lemons, crispy chickpeas & toasted breadcrumbs We've been on a real lemon kick lately. If you can find Meyer lemons, those are ideal for eating whole slices, but charring them makes even regular lemons caramelized and smoky enough to eat in thin slices like this. Also, I have to admit that until pretty recently, I was not a fan of broccoli. Adam has been trying to convert me for a while, and it finally seems to have stu

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

Fresh burrata cheese, garlic confit, blackened leeks, sautéed asparagus, mustard breadcrumbs, chili flakes, lemon-mustard sauce This pizza was inspired by a recipe we found in Bon Appetit magazine for blackened leeks & asparagus. I love the charred flavor of the blistered, softened leeks, and along with the light crunch of the asparagus and the tang of the mustard and lemon, it's all perfectly balanced by the creamy burrata. And, because why not, we topped it off with some sp

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