PIZZA TUESDAYS

Savory rhubarb-cranberry jam, caramelized onions, pan-fried chipotle goat cheese, walnuts, fresh thyme Fried goat cheese can be temperamental, but it's totally worth it for that crispy-on-the-outside, melty-on-the-inside result. A good trick is to keep it cold before frying it, so it doesn't start to melt prematurely and fall apart in the hot oil. Since you're going to be shaping the cheese discs with your hands, this might mean putting them back in the fridge for a bit after

Poached pear dumplings, blue cheese sauce with basil & walnuts, arugula, raspberries We’ve played around with using dumpling-style toppings on pizzas before (see: Samosa Pizza). It’s a bit decadent to have dough on dough, sure, but it’s also extra tasty! This time we wanted to sweeten the deal with some poached pears that are peeking out of the little dumpling blankets they’re in. It’s cozy and delicious. Recipe Ingredients: 1 ball of pizza dough flour for dusting semolina fl

Baked double-cream brie with homemade cranberry-pecan jam, topped with dried currants, dried cranberries, walnuts, pecans, honey, rosemary, thyme, sea salt & a sprinkle of chili flakes Recipe Ingredients: 1 ball of pizza dough flour for dusting olive oil salt & pepper semolina flour for pizza stone For the cranberry jam: 1 cup cranberries (fresh or frozen) 1/4 cup sugar 1/4 cup water 1/4 cup pecans For the baked brie 1 wheel of your favorite double crème brie, sliced into thi

Marinated sardines (with grapeseed oil, sherry vinegar, thyme, parsley & Aleppo pepper) with avocado, toasted almonds, scallions, red onion, mint & lemon juice This recipe was adapted from Gabrielle Hamilton's Prune cookbook. I've never been to the restaurant in New York, but I was completely won over after reading her memoir Blood, Bones & Butter, so I thought I'd give one of her recipes a try on a pizza. It's definitely an adventurous one, but if you are down with the recen

Heirloom carrots sauteed in whiskey brown sugar glaze, spicy toasted chickpeas (with cumin, cayenne, sea salt & chili powder), Medjool dates, shaved Pecorino Romano, fresh thyme Recipe Ingredients: 1 ball of dough flour for dusting semolina flour for pizza stone olive oil salt & pepper ½ cup Medjool dates, quartered ½ cup Pecorino Romano, coarsely grated a few sprigs of thyme For the chickpeas: 1 can chickpeas, rinsed & drained 1 tablespoon olive oil ½ teaspoon cumi

New Orleans-style jambalaya (with brown rice, tomatoes, bay leaves, crimini mushrooms, green bell peppers, onions, Creole seasoning, Worcestershire sauce, red kidney beans), crispy fried chorizo sausage, oven-roasted okra, buffalo mozzarella Recipe Ingredients: 1 ball of pizza dough olive oil flour for dusting semolina flour for pizza stone salt & pepper 1 cooked chorizo sausage, sliced about 12 whole okra, tops cut off (above the ridge, so slime doesn’t ooze out) 1 ba

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

Roasted vegetables (carrots, parsnips, butternut squash & garlic), gravy (with leek, yellow onion, thyme, mustard, vegetable broth & white wine), buttermilk rosemary biscuits, shredded Cooper Cheddar Recipe Ingredients: 1 ball of dough flour for dusting olive oil salt & pepper 1 hunk Cooper cheddar (or another sharp cheddar), shredded For the pot pie:* 4 parsnips (or 1 lb), peeled & cut into ½-inch cubes ½ small butternut squash (or about 1 lb of it), peeled, seeded &

Mashed brown butter & thyme sweet potatoes, vegetarian stuffing (with roasted chestnuts, apples, leeks, celery, wheat & white bread crumbs, onions, dried cranberries, thyme, sage & parsley), shaved gruyere, oven-roasted turkey Recipe Ingredients: 1 ball of pizza dough flour for dusting semolina flour for pizza stone olive oil salt & pepper 4 cloves garlic 3 large sweet potatoes 1 stick unsalted butter 2 ½ tablespoons chopped thyme 1 hunk gruyere, shaved roasted turkey

Smashed rutabaga puree (with butter, thyme & heavy cream), roasted green Anjou & red Bartlett pears (glazed with minced fresh ginger, lemon juice, sugar & olive oil), sautéed wild oyster & shiitake mushrooms, gorgonzola cheese Recipe Ingredients: 1 ball pizza dough olive oil salt & pepper flour for dusting semolina flour for pizza stone 3 rutabagas, peeled & cubed 1 tablespoon lemon juice 1 tablespoon fresh ginger, peeled & minced 1 ½ teaspoons sugar 3-4 pears (we us