PIZZA TUESDAYS

Olive & fig tapenade (dried Turkish figs, kalamata olives, dried apricots, capers, tangerine-fig balsamic vinegar, fresh rosemary, olive oil), cream cheese pistachio truffles (with roasted garlic, cream cheese, Greek yogurt, fresh basil, fresh oregano, feta, sun dried tomatoes, kalamata olives, crushed red pepper, pistachios), pink chioggia beet chips Recipe Ingredients: 1 ball of pizza dough olive oil flour for dusting salt & pepper 2-3 Chioggia beets, very thinly slice

Spinach-artichoke dip (with artichoke hearts, brie de nangis, Greek yogurt, Monterey Jack, sun dried tomatoes, shallots, garlic, thyme & paprika), grated Parmesan, roasted red pepper hearts Recipe Ingredients: 1 ball of pizza dough olive oil flour for dusting salt & pepper 10 ounces frozen chopped spinach, thawed & drained 8 ounces artichoke hearts, finely chopped 5 ounces Brie de Nangis (we got this on a recommendation from Di Bruno Bros, but you can ask your local ch

Homemade sun-dried tomato sauce (tomatoes, sun-dried tomatoes, carrots, celery, fennel seeds, onion, garlic, white wine, salt & pepper), shaved Gruyere, roasted purple cauliflower & brussels sprouts, sweet peppers Recipe Ingredients: 1 ball pizza dough flour for dusting semolina flour for pizza stone olive oil salt & pepper 1 small head purple cauliflower, broken into florets ~2 cups Brussels sprouts, cut in half & bases removed 2 mini sweet peppers, seeded & sliced 1