PIZZA TUESDAYS

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

Oven-roasted Brussels sprouts, delicata squash, fennel, onions, purple carrots, hinona kabu turnips, freekeh with red wine vinegar, kale, crumbled feta, pine nuts, fresh pea shoots The great thing about this recipe is that you can really substitute whatever vegetables are in season. We found these strange purple hinona kabu turnips at the farmer’s market, so we had to try them out, but you could just as easily use another type of turnip or radish. I wouldn’t lose the fennel,

Buffalo mozzarella, massaged kale with Greek yogurt Caesar dressing, polenta croutons, pine nuts, Parmesan cheese, grilled eggplant, bruschetta (with tomatoes, red onions, garlic, basil, balsamic vinegar) Recipe Ingredients: 1 ball of pizza dough flour for dusting semolina flour for pizza stone olive oil salt & pepper 1 eggplant, sliced about ½-inch thick 1 ball buffalo mozzarella, shredded ½ cup Parmesan, coarsely grated ½ log pre-made polenta, cut into cubes 1/3 cu

Goat cheese, kale, roasted sweet potatoes (with maple syrup & cinnamon), sauteed yellow onions, walnuts, pecans, pumpkin seeds, apple slices, lemon-honey dressing Recipe Ingredients: 1 ball of pizza dough flour for dusting semolina flour for pizza stone olive oil salt & pepper ~12oz goat cheese, crumbled handful of pumpkin seeds (we used shelled ones) ¼ cup walnuts, roughly chopped ¼ cup pecans, roughly chopped 1 bunch kale, leaves removed from stems and roughly torn

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,

Oven-roasted Jerusalem artichokes, plum chutney, Gruyere, candied & spiced almonds, crispy kale chips (with almond butter, cumin, chili powder, dried garlic, cayenne & salt) Recipe Ingredients: 1 ball of pizza dough flour for dusting semolina flour for the pizza stone olive oil salt & pepper 2-3 large Jerusalem artichokes (or sunchokes), scrubbed thoroughly and sliced about ¼ inch thick plum chutney (we got ours here) 1 hunk Gruyere, shaved For the kale chips: 1-2 bunc