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

Green harissa (with jalapeño & cilantro), Brussels sprouts two ways (fresh & sautéed), orange slices, poppy seed vinaigrette, Greek yogurt, Parmesan, pine nuts & nigella seeds This salad-turned-pizza is a great way to turn wintry ingredients into a light, fresh & bright meal, especially when everything else around this time of year feels heavy and hearty. I love anything citrusy this time of year, and pairing it with a bunch of greens, a little spice and some smooth Greek yog

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

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

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

Mexican street corn (with queso fresco, jalapeños & cilantro), parmesan-zucchini crisps, BBQ sauce This recipe is inspired by street fair snacking and summer produce. The cheesy street corn is salty and spicy, and it's going to be hard to let go of enough of the zucchini crisps to put them on a pizza. My mouth is watering just thinking back on it. And for the barbecue sauce, feel free to use whatever you have in your fridge at the time—we had some leftover pomegranate BBQ sau

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

Maple sesame Brussels sprouts, asparagus puff pastry straws, sauteed red bell peppers, queso fresco, grated Parmesan We got the inspiration for the asparagus straws from the cookbook The Forest Feast. While they were delicious on their own as an appetizer, we thought they would taste great with the salty-sweet Asian flavors in our maple sesame Brussels sprouts, and would make a visually interesting addition to a pizza. Add some red bell peppers for a little color and crunch,

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