PIZZA TUESDAYS

Basil & ramp pesto, roasted paper-thin potatoes, fresh burrata, fried red chiles & ramps, lemon zest, za'atar, watercress It's ramp season, baby! I don't care that they are no longer the trendy allium of the moment (nor do I know what is, that is a very specific category), I will always get excited about ramps being around. Part of it is that they seem to pop up for such a short time, so—like quince, blood oranges, Meyer lemons—I feel a sense of urgency to buy and use all of

Roasted broccoli, walnut pesto, pecorino cheese, charred lemons, crispy chickpeas & toasted breadcrumbs We've been on a real lemon kick lately. If you can find Meyer lemons, those are ideal for eating whole slices, but charring them makes even regular lemons caramelized and smoky enough to eat in thin slices like this. Also, I have to admit that until pretty recently, I was not a fan of broccoli. Adam has been trying to convert me for a while, and it finally seems to have stu

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,

Matcha & Parmesan pesto, goat cheese, roasted kohlrabi with kelp chili salt, fresh radishes, hazelnuts I love the combination of roasting the kohlrabi and keeping the radishes fresh on this pizza. Roasting brings out the mild, sweeter flavors of the kohlrabi, which is a great contrast with the sharp bite and crunch of the fresh radish slices. As for the pesto—matcha is super good for you, but flavor-wise, it's not for everyone. This pesto uses just a hint of it (though feel f

Sauteed lion’s mane mushrooms (or pom pom mushrooms), broccoli rabe pesto, roasted carrots & spring onions, celtuce (or celery lettuce), goat cheese, sherry vinaigrette Recipe Ingredients: 1 ball of dough flour for dusting semolina flour for pizza stone olive oil salt & pepper 1 log of goat cheese, crumbled 2 lion’s mane mushrooms, torn into chunks 2 tablespoons butter 4 carrots, 3 cut into wedges lengthwise & 1 shaved on a mandoline ½ bunch spring onions (the kind w

Green tea pesto (with ground green tea leaves, garlic, cilantro, basil, grated Parmesan, pumpkin seeds, salt, wasabi paste, green hot pepper sauce, grapeseed oil, olive oil, preserved lemon, sea salt), oven-roasted beets & turnips, buffalo mozzarella, pine nuts, panko bread crumbs, drizzled balsamic vinegar Recipe Ingredients: 1 ball of pizza dough olive oil flour for dusting semolina flour for pizza stone salt & pepper 2-3 red beets, peeled & cut into wedges 2-3 turnip

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

Garlic sage pesto (with pine nuts, Parmesan, olive oil, salt & pepper), shredded Fontina, pomegranate salsa (with dried cranberries, jalapeño, cilantro, lime juice, salt & pepper), caramelized butternut squash (with brown sugar & butter), toasted country wheat bread crumbs, fennel fronds Recipe Ingredients: 1 ball of pizza dough flour for dusting semolina flour for pizza stone olive oil salt & pepper hunk of Fontina, shredded ¼ cup bread crumbs (we used a country wheat