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

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

Oven-roasted cherry tomatoes & chanterelle mushrooms, garlic scape pesto with walnuts & Parmesan cheese, fresh feta cheese, toasted pine nuts Garlic scapes are such a great find this time of year. They make you feel like you went out and foraged for wild garlic even when you just walked down the street to the farmers' market. They're also super versatile and they go great with our chanterelle mushrooms (also a great find that we wished we had foraged for). You can, of course,

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

Apricots, cherries, ricotta, microgreens, nectarine-balsamic vinaigrette, toasted macadamia nuts, grated Sapore del Piave cheese Fresh apricots are such a treat. They seem to only be around for a short period of time in the summer—and sometimes, if you're lucky and depending on where you live, in the spring—so you have to snatch them up while you can. Put them in salads, grill them, eat them with ice cream. And of course, their tart sweetness and thin rinds go beautifully on

Grilled new potatoes with black garlic vinaigrette, dill sour cream (with lemon & shallots), fried red chilies & garlic slices, fontina, fresh chives & tarragon You heard it here first: black garlic is the new Jerusalem artichoke. While it’s apparently been around in high-end cuisine for quite a while, my bet is that this will become the new trendy superfood before we know it. And it deserves it, too. It’s fancy, it’s healthy, it’s got a rich, molasses-y, balsamic-y, tamarind

Mashed root vegetables (celeriac, rutabaga, parsnips, carrots, Yukon gold potatoes), sun-dried jujubes, sauteed oyster mushrooms, shaved carrots, fresh tarragon, Gruyere We found these sun-dried jujubes at the Fair Food Farmstand in Reading Terminal Market. Like most jujubes found in the US, they are meant to be eaten in their dried form, and the result is a sweet flavor kind of similar to dates, but slightly milder. Rather than being sticky like dates, though, the texture is

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

Mac & cheese with pumpkin, onions, Cheddar, Mozzarella, garlic & nutmeg, topped with scallions, chives, cherry tomatoes & toasted panko bread crumbs This pizza may not be the most elegant or refined of the pies we've created (especially compared to the previous one), but sometimes you just have to give in to pizza comfort food a little. We'd made a mac & cheese pizza before, though this was in the days when we were still bright eyed and bushy tailed and not writing anything d

Dark chocolate, sea salt, marshmallows, bacon, roasted sweet potatoes with cayenne, graham crackers, sorghum caramel drizzle It's been a while since we've gone all out with a dessert pizza, and we thought semi-savory s'mores would be the perfect comeback solution. I know everyone has their own marshmallow roasting preferences, so if you don't like them as toasty as I do (I'm that person who doesn't think they're ready until they've caught on fire), you can always add them for