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

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

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

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

Spicy sesame stir fry with nameko mushrooms, purple daikon, Swiss chard, sesame seeds, cashew-cilantro drizzle, Parmesan The great thing about a stir fry is that you can easily make a lot of substitutions, based on what you have lying around, what you can find at the market and/or what's in season. We found some seasonal ingredients at our local farmers' market that go well with Asian flavors: nameko mushrooms, which are slightly nutty and have a shiny amber look, and purple

Matcha & Parmesan pesto, goat cheese, roasted kohlrabi with kelp chili salt, fresh radishes, hazelnuts I love the combination of roasting the kohlrabi and keeping the radishes fresh on this pizza. Roasting brings out the mild, sweeter flavors of the kohlrabi, which is a great contrast with the sharp bite and crunch of the fresh radish slices. As for the pesto—matcha is super good for you, but flavor-wise, it's not for everyone. This pesto uses just a hint of it (though feel f