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

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

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

Jalapeño hummus, avocado smash with lemon juice & cilantro, feta, fresh radish slices, radish sprouts, chili flakes, everything bagel spice & fried eggs I don't care how basic it is, avocado toast is delicious. It's healthy, it's versatile, and we have been making it a LOT lately. Breakfast, lunch, whatever. Some people go for the avocado slices, but I prefer the smash. It lets you get away with different levels of avocado ripeness, and you can add some additional flavors int

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

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

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