PIZZA TUESDAYS

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

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,

Crumbled queso fresco, black beans, shredded red cabbage, beer-battered fried tilapia, avocado, fried plantains (in coconut oil), sriracha mayo drizzle, lime juice Recipe Ingredients: 1 ball of pizza dough flour for dusting semolina flour for pizza stone olive oil salt & pepper handful of queso fresco, crumbled about half a can of black beans, rinsed & drained ¼ head red cabbage, shredded 1 avocado, sliced lime juice 1-2 very ripe plantains, sliced on a diagonal abo

Banh Mi sauce (rice vinegar, honey, sesame oil, soy sauce, hoisin), baked tofu, cherry tomatoes, jalapeño peppers, queso fresco, cucumbers, cilantro, fast-pickled carrots & daikon, sriracha-sesame drizzle Recipe Ingredients: 1 ball of dough olive oil flour for dusting salt & pepper 6-8 cherry tomatoes, thinly sliced ¼ cup fresh cilantro leaves, roughly torn or chopped 1 cucumber, thinly sliced 2 jalapeño peppers, thinly sliced queso fresco, crumbled For the baked tof