PIZZA TUESDAYS

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

Balsamic-marinated strawberries, lemon-mint ricotta, caramelized onions, mozzarella, garlic-roasted cherry tomatoes, fresh basil This pizza is an updated version of one of our earliest pizza creations, back when we were just starting to experiment and we didn't know how to take a good picture to save our lives. We also didn't write anything down back then, so all we had was a dark photo and our questionable memory. But we were pretty sure we remembered it being tasty, so we w

Marinated sardines (with grapeseed oil, sherry vinegar, thyme, parsley & Aleppo pepper) with avocado, toasted almonds, scallions, red onion, mint & lemon juice This recipe was adapted from Gabrielle Hamilton's Prune cookbook. I've never been to the restaurant in New York, but I was completely won over after reading her memoir Blood, Bones & Butter, so I thought I'd give one of her recipes a try on a pizza. It's definitely an adventurous one, but if you are down with the recen

Caramelized Jerusalem artichokes with preserved lemon, harissa, onions, bell peppers, yogurt sauce, pomegranates, mint & feta Recipe Ingredients: 1 ball of dough flour for dusting semolina flour for pizza stone olive oil salt & pepper handful of pomegranate seeds For the caramelized sunchokes: 1 tablespoon olive oil 1 tablespoon butter 1 tablespoon sugar 3 tablespoons water about 1 pound Jerusalem artichokes, cut into ½-inch pieces salt & pepper to taste 1 teaspoo

Crumbled feta, mint, toasted hazelnuts, pomegranate seeds, farro (mixed with molasses, olive oil, fresh mint & parsley, crushed black cardamom pods & preserved lemon) Recipe Ingredients*: 1 ball of pizza dough (per pizza) olive oil salt & pepper flour for dusting semolina flour for pizza stone 2 ½ cups farro 1 preserved lemon, seeded & diced (this can be tricky to find—we got ours at Di Bruno Bros, but worst case you can look up recipes for making it yourself, which isn

Our interpretation of gingerbread, sugarplums & peppermint: Ginger-mint pesto (with cashews, fresh ginger & mint leaves, garlic & sugar), shaved manchego cheese, pine nuts, roasted plums (with sugar, butter, and a toasted hazelnut topping), arugula Admittedly, this pizza is a loose interpretation of Christmas flavors. Ginger-mint pesto represents both gingerbread and peppermint (you know, candy canes, etc.), and while our sugar-roasted plums are not what was originally intend

Za'atar spice blend with olive oil, fresh burrata cheese, fresh chopped mint, diced tomatoes, kalamata olives, cucumber slices, crispy shallots Recipe Ingredients: 1 ball of pizza dough flour for dusting semolina flour for pizza stone olive oil salt & pepper 2 tablespoons za'atar spice blend (thyme, sumac, sesame seeds—we got ours from the Italian Market in Philly) 2 balls fresh burrata cheese (ours was from Di Bruno Brothers) 1.5 tablespoons fresh mint, chopped 2 clo

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