PIZZA TUESDAYS

Brussels sprouts & apples two ways (sautéed & fresh), whole grain mustard, blood oranges, lemon zest, dried cranberries, toasted almonds & pine nuts, scallions, cheddar & grated pecorino romano Okay sure, we did Brussels sprouts and oranges two pizzas ago. But this one is different? For one, these are BLOOD oranges. They are a totally different color! And we have apples and mustard this time! But for real, this is basically an early spring version of that winter salad pizza,

Fresh burrata cheese, garlic confit, blackened leeks, sautéed asparagus, mustard breadcrumbs, chili flakes, lemon-mustard sauce This pizza was inspired by a recipe we found in Bon Appetit magazine for blackened leeks & asparagus. I love the charred flavor of the blistered, softened leeks, and along with the light crunch of the asparagus and the tang of the mustard and lemon, it's all perfectly balanced by the creamy burrata. And, because why not, we topped it off with some sp

Shaved Pecorino Romano, seared shaved Brussels sprouts, homemade whole grain mustard sauce, bacon, roasted red peppers, toasted hazelnuts Recipe Ingredients: 1 ball of pizza dough flour for dusting olive oil salt & pepper 1 pound Brussels sprouts, a couple layers of outer leaves removed, bottom cores cut off, remaining sprouts shaved (either roughly in a food processor or ideally with a mandoline) 2 teaspoons garlic, minced hunk of Pecorino Romano, shaved 3-4 slices o