PIZZA TUESDAYS

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

Purple kohlrabi with spiced coconut paste, fresh curry, lentils (urad dal & chana dal), mozzarella, pickled onions This was the last pizza we made before leaving Philly and moving to Cambridge, so even though it's full of Indian flavors, we tried to go local with a lot of our ingredients. The little purple kohlrabis were from our tiny backyard garden in Graduate Hospital—harvesting them was a very exciting feat for us. And the pickled onions were from one of our favorite farm

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 pinch

Homemade beer and horseradish mustard, sauerkraut, homemade pickle relish (with grilled bell peppers, mustard seeds, coriander seeds, onion, fresh dill), shaved swiss cheese, ½ beer-infused bratwurst & ½ seitan, soft pretzels, grated cheddar So this recipe takes a bit of prep work. Both the mustard and the relish are going to need to be made and chilled ahead of time, so keep that in mind when you’re getting ready to make this pizza—you could easily make both of those the nig