PIZZA TUESDAYS

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

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

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

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

Roasted plantains with homemade jerk seasoning, stir fried onions & bell peppers, queso fresco, homemade pomegranate BBQ sauce drizzle, fresh cilantro For this recipe, we were experimenting with creating our own rubs and sauces. As a meat-eater/vegetarian couple, we don't really cook much meat at home, which means jerk rubs and BBQ sauces don't make their way into our kitchen with a lot of frequency, but that doesn't mean we don't enjoy a nice complex mix of mystery spices. S

Baharat-roasted cauliflower, grilled pineapple salsa with bell peppers & jalapeños, crumbled feta & lime juice Continuing this week's accidental theme of spice mixes, we are using a baharat, which is a popular Middle Eastern spice blend using ingredients like chili, coriander, cardamom & cumin (plus a few non "c" spices too). There are many different recipes for this, so feel free to experiment a bit with what you find online, or just buy a pre-made mix, which can be found at

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

Savory rhubarb-cranberry jam, caramelized onions, pan-fried chipotle goat cheese, walnuts, fresh thyme Fried goat cheese can be temperamental, but it's totally worth it for that crispy-on-the-outside, melty-on-the-inside result. A good trick is to keep it cold before frying it, so it doesn't start to melt prematurely and fall apart in the hot oil. Since you're going to be shaping the cheese discs with your hands, this might mean putting them back in the fridge for a bit after

Vegetarian fesenjan (with walnuts & sumac), roasted eggplant, pomegranates, fried noodles, parsley & mascarpone Fesenjan is a Persian dish that is typically made as a chicken stew with walnuts and pomegranates, but we found a recipe a while back that made a vegetarian version with eggplant, and it is supremely delicious. We actually make a version of this sauce every couple of weeks because it's so easy to do—we let it cook down to an even thicker, pastier consistency and jus

Slow cooked russet potatoes, onions & grilled seitan apple-sage sausage, plus pepper & garlic pork sausage, bacon, Irish cheddar & fresh parsley Harkening back to my Irish roots this week with a hearty Dublin coddle recipe for St. Paddy’s Day. Coddle is a dish that’s typically meant to use up leftovers (though in this case you’ll end up with more leftovers), so the ingredients are not super set in stone. And since we have a vegetarian in our household, that means making some