Pizza Tuesday

Whiskey-Glazed Carrots, Dates & Thyme

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
olive oil
salt & pepper
1/2 cup Medjool dates, quartered
1/2 cup Pecorino Romano, coarsely grated
a few sprigs of thyme
For the chickpeas:
1 can chickpeas, rinsed & drained
1 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne
1/4 teaspoon sea salt
For the whiskey carrots:
1 large bunch of heirloom carrots (you can use regular carrots too, the heirloom ones are just much prettier if you can find them), peeled & sliced evenly
1/2 stick butter
1/4 cup whiskey
1/2 cup brown sugar
salt & pepper to taste

Directions:
Preheat your oven to 400° F. Toss the chickpeas in a bowl with the olive oil and spices until they’re evenly coated. Spread them out on a baking sheet and roast them in the oven until they’re nice and crispy, about 30-40 minutes.

When they’re done, take them out and increase your oven temperature to 550° F. While it’s heating, you can make the whiskey carrots. Start by melting a tablespoon of the butter in a skillet over high heat. Add the carrots and cook them for about 60-90 seconds, then remove them from the skillet.

Pour the whiskey into the skillet and let it sizzle for about 30 seconds, then reduce the heat to medium. Add the rest of the butter, and let it melt before adding the brown sugar. Stir it all together, then add the carrots back in.

Cover your skillet and let the mixture cook for another five minutes. Remove the lid and stir in the salt & pepper. Continue cooking until the carrots are tender and the glaze is nice and thick, about five more minutes.

Next, you can start preparing your dough using the recipe here. Once you’ve baked it for a minute, take it out and brush it lightly with olive oil. Spoon out some of the glaze in an even layer over the dough, then add about two thirds of the cheese, followed by the dates, carrots and chickpeas.

Sprinkle the remainder of the cheese on top, and add the thyme sprigs. Pop it in the oven and bake until the cheese is melted and the crust is a nice golden brown. Then take it out and enjoy!

Broiled Halibut & Ficoïde Glaciale

Greek yogurt sauce, crumbled Cotija cheese, broiled halibut, cilantro-ginger sauce, green coriander, ficoïde glaciale (ice lettuce), heirloom cherry tomatoes, toasted rye bread crumbs

Recipe

Ingredients:
1 ball of dough
flour for dusting
olive oil
salt & pepper
2 6-8oz fillets of halibut, skin removed
1 bunch of ficoïde glaciale, or ice lettuce (if you can find it—if not, it has a crunchy, lemony taste, so try substituting it with some lemon zest and your favorite green)
handful of heirloom cherry tomatoes, halved
a couple thick slices of rye bread, cut into cubes (you can use stale bread here as you’ll be turning them into croutons)
handful of green coriander seeds (if you can’t find these, just use regular cilantro)
1/2 cup Cotija cheese, crumbled
For the Greek yogurt sauce:
9 tablespoons buttermilk
1/2 cup Greek yogurt
1 1/2 tablespoons olive oil
1 garlic clove, minced
pinch of salt
For the cilantro-ginger sauce:
1 garlic clove
1/2 small jalapeño
1/2-inch piece ginger, peeled & roughly chopped
3 tablespoons lime juice
1 cup loosely packed cilantro leaves

Directions:
Preheat your broiler to high. Prepare the cilantro sauce by combining all the ingredients except for the olive oil in a blender, slowly adding the olive oil while you blend. It should be bright green and smooth in texture.

Next, season both sides of your fillets with salt & pepper, and then brush the tops with the sauce. When your broiler is hot, broil the fish until cooked through, about 4 minutes per side. You can brush with more of the sauce when they’re done.

Turn off the broiler and preheat your oven to 550° F. While it’s heating, toast your bread crumbs in a pan with some butter over medium heat. Next, whisk together all the ingredients for the yogurt sauce.

When your oven is hot, prepare the dough using the instructions here. Once you’ve baked it for a minute, take it out and brush it lightly with olive oil, followed by a thin layer of the yogurt sauce.

Break up the fish into small pieces and scatter them on the pizza along with the crumbled cheese. Next add the coriander, bread crumbs and tomatoes, and drizzle with the remaining cilantro sauce.

Now pop it in the oven and bake until the crust is a nice golden brown. When it’s done, take it out and top with the crunchy ice lettuce, and enjoy!

Grilled Apricots & Spicy Goat Cheese

Goat cheese rolled in red pepper flakes, grilled apricots, blanched almonds, honey drizzle, fresh basil

Recipe

Instructions:
1 ball of dough
flour for dusting
salt & pepper
olive oil
4-6 apricots, pitted & cut into wedges
honey
1/4 cup red pepper flakes
1-2 logs of goat cheese
1/2 cup almonds (marcona if you can find them, otherwise regular almonds work just as well—and are cheaper, too)
small bunch basil, chiffonaded (an easy way to do this is to roll the leaves up in a coil and then cut a couple times down the roll)
honey (enough to drizzle on top)

Directions:
This pizza is super simple, but really flavorful with the intense combination of spicy and sweet. To start, preheat your oven to 550° F. Then preheat whatever grill method you’re using. If you want to use the outdoor grill, go for it—we were lazy and just used our Cuisinart Griddler, preheated to medium-high.

When your grill is hot, place the apricot wedges directly onto it and let them cook until they are nice and charred on each side. Set them aside until you’re ready to put the pizza together.

While the apricots are cooking, fill a small bowl with red pepper flakes and just roll your logs of goat cheese until they are fully coated. You can adjust the amount of red pepper depending on how much spice you like. Next, cut the logs into about 1/2-inch slices.

When your oven is hot, prepare your dough using the instructions here. After you’ve baked it for a minute, take it out and brush it lightly with olive oil.

Lay out the goat cheese and apricots evenly so there’s not a lot of empty space on the dough (since the goat cheese won’t melt and spread out like other cheeses). Sprinkle with the almonds and drizzle generously with honey, then pop it in the oven. Bake until the crust is a nice golden brown, then take it out, top with basil, and enjoy!

Lemon Cucumbers & Garlic Scapes

Ricotta, homemade cumin vinaigrette, roasted beets, lemon cucumbers, sauteed garlic scapes

Recipe

Ingredients:
1 ball of pizza dough
flour for dusting
olive oil
salt & pepper
3-4 lemon cucumbers, chopped (these are a milder, sweeter type of yellow cucumber)
2-3 beets, trimmed
1 bunch garlic scapes, trimmed & cut into 2-3 inch pieces
Ricotta cheese
For the cumin vinaigrette:
1 1/2 teaspoons cumin seeds
3 tablespoons red wine vinegar
1/2 cup olive oil

Directions:
Preheat your oven to 400° F. Place the beets in a roasting pan (or any baking dish that fits them) and drizzle with olive oil. Add about 2/3 cup of water to the pan and cover with foil. Roast the beets until tender, about 45 minutes.

Let the beets cool and increase the oven temperature to 550° F. When they are cool enough to handle, you can rub the skin off with your fingers (or a paper towel if you don’t want to have red-stained hands), and cut them into wedges.

While the beets are roasting, you can saute the garlic scapes. These look a little like green beans once you’ve cut them, but they taste like garlic (albeit a little milder than garlic proper).

To saute them, just melt a tablespoon of butter in a pan over medium heat, then add the scapes and a pinch of salt. Stir them frequently, until they are tender-crisp, about 5 minutes.

Next you can make the vinaigrette. To start, toast the cumin seeds in a dry skillet over medium heat for about 2 minutes. Then grind about 3/4 of them with a mortar & pestle (or spice mill), leaving the rest whole. Whisk the ground and whole seeds together with the vinegar and olive oil.

Now you can toss the beets, cucumbers & scapes in the vinaigrette, and then begin to prepare the dough using the instructions here. Once you’ve baked your dough for a minute, take it out and brush it lightly with olive oil.

Top your pizza with clumps of the ricotta, followed by the beets, lemon cucumbers & scapes, and pop it in the oven. Bake until the beets are sweating and the crust is a nice golden brown. Then take it out, drizzle with a squirt of lemon juice (optional), and enjoy!

Independence Day Pizza

Gorgonzola & feta cheese, roasted blue potatoes with cayenne & garlic, fresh tomatoes, ramp vinaigrette, roasted red chard with lime juice

Recipe

Ingredients:
1 ball of dough
flour for dusting
olive oil
salt & pepper
1-2 tomatoes, sliced
crumbled feta and/or gorgonzola
6-10 baby blue potatoes, cut into wedges
2 garlic cloves, minced
a couple teaspoons of cayenne (depends on what level of spice you prefer)
1 bunch red chard
squirt of lime juice
For the vinaigrette:
1/3 cup ramp vinegar (we got this at the Lost River Artisans Coop on a trip to West Virginia, but as an alternative, you can blend about a cup of chopped ramps with 1/3 cup white wine vinegar)
2/3 cup olive oil
1 tablespoon Dijon mustard
salt & pepper to taste

Directions:
Preheat your broiler to high, and lay your pieces of chard out on a baking sheet in a single layer. Drizzle them with olive oil and sprinkle with salt & pepper.

Pop them in the oven until the leaves have started to char (this should only take a couple minutes), and then take them out and squeeze a bit of lime juice over them. When cool enough to handle, remove the leaves and chop the stalks into 1-inch pieces.

Meanwhile, prepare the vinaigrette by whisking all the ingredients together until emulsified. In a bowl, let the tomato slices soak in the vinaigrette until you’re ready to use them, to infuse some extra flavor.

Next, preheat your oven to 400° F. Toss your potatoes with the garlic, cayenne, and a bit of olive oil & salt. Lay them out on a baking sheet and cook for about 20 minutes, turning over halfway. You want them to be crispy on the outside and soft on the inside.

When these are finished, increase your oven temperature to 550° F. While it’s heating, prepare your dough using the instructions here. Once it has baked for a minute, take it out and brush it lightly with olive oil.

Sprinkle the cheese on the dough, followed by the tomato slices, potatoes and chard. If you like, drizzle a little extra vinaigrette over the whole thing. Pop it in the oven until the crust is a nice golden brown, then take it out and enjoy!

Mashed Yellow Beets & Sweet Cherries

Mashed yellow beets (with sweet potatoes, apples & Greek yogurt), sweet cherries, feta cheese, walnuts

Recipe

Ingredients:
1 ball of pizza dough
flour for dusting
olive oil
salt & pepper
1 cup sweet cherries, pitted & halved
1 hunk feta, cut into small cubes (crumbled feta would work too)
handful of walnuts
For the mashed beets:
3 yellow beets, peeled & cubed
1 sweet potato, peeled & cubed
1 apple, peeled & cubed
2 tablespoons butter
1/2 cup Greek yogurt

Directions:
Preheat your oven to 450° F. Toss the beets, sweet potatoes and apples in some olive oil & salt, and lay them out on a baking sheet. When the oven is hot, roast them for about half an hour, until fork tender.

Take them out and increase the oven temperature to 550° F. Using a potato masher (or something similar), mash the vegetables with the butter and Greek yogurt, plus a little salt & pepper, until they reach your desired consistency.

Next, prepare your dough using the instructions here. When your oven is hot and you’ve pre-baked the dough, take it out and brush it lightly with olive oil. Spread an even layer of the beet mixture over the pizza, followed by the cherries, feta and walnuts.

Pop it in the oven and bake until the crust is a nice golden brown. Then take it out and enjoy!

Bok Choy, Fava Beans & Mushrooms

Bok choy gratin with Gruyere & Parmesan, fresh fava beans, sauteed mixed mushrooms (shiitake, crimini & oyster)

Recipe

Ingredients:
1 ball of pizza dough
flour for dusting
olive oil
salt & pepper
~1 cup mixed mushrooms (we used crimini, shiitake & oyster), sliced
couple handfuls of fresh fava beans
1/2 cup breadcrumbs
For the gratin:
1/4 cup plus 2 tablespoons fine breadcrumbs
1-2 bunches bok choy, tough stems trimmed, remaining stems & center ribs cut into 1/2-inch pieces & leaves coarsely chopped
1 shallot, finely chopped
5 tablespoons butter
2 tablespoons flour
1 1/4 cups whole milk
pinch of nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
2 ounces coarsely grated Gruyere (about 1/2 cup)
1/4 cup grated Parmesan

Directions:
Preheat your oven to 425° F. Butter a 2-quart gratin dish (or whatever baking dish you have), and dust it with 2 tablespoons of breadcrumbs.

Bring a large pot of salted water to a boil, then add the chopped bok choy stems. Cook until just tender, about 5 minutes, and then add the leaves for another 30 seconds. When finished, drain in a colander and rinse under cold water. When they are cool enough to handle, squeeze out any excess water with your hands.

Next, cook the shallot with a tablespoon of butter in a pan over medium heat, stirring until softened, about 2 minutes. Add the bok choy and cook, stirring until it is completely coated with butter, for another couple minutes. Spread the mixture out in the baking dish.

Now you can start making the roux. Melt 2 tablespoons of butter in a small saucepan over medium-low heat, then add the flour and stir constantly for about 2 minutes.

Add the milk in a slow stream, whisking constantly. Bring to a boil (still whisking), then reduce heat and simmer for 5 minutes. Add the nutmeg, salt & pepper, then stir in the Gruyere and half the Parmesan and pour evenly over the bok choy.

In a small bowl, toss 1/4 cup of breadcrumbs with the rest of the Parmesan and work in 2 tablespoons of butter with your fingers, until the mixture resembles a coarse meal. Season with salt & pepper and sprinkle the mixture over the gratin. Bake until bubbly and golden brown, about 20 minutes, then take it out and increase the oven to 550° F.

Meanwhile, saute the mushrooms in a pan with a bit of olive oil and salt, until they are nice and soft.

When the oven is hot, you can prepare your dough using the instructions here. Once you’ve baked it for a minute, take it out and brush it lightly with olive oil.

Spoon the gratin onto the pizza so that it coats it evenly (you might not use the whole thing, don’t overdo it). Then add an even layer of mushrooms and fava beans. Sprinkle some extra breadcrumbs on top to add a layer of crunch, then pop it in the oven. Bake until the crust and breadcrumbs are golden brown, then take it out and enjoy!

Grilled Nectarines & Sage Chips

Mascarpone, raspberry balsamic reduction, grilled nectarines, pine nuts, fried sage chips

Recipe

Ingredients:
1 ball of pizza dough
flour for dusting
olive oil
salt & pepper
handful of pine nuts
bunch of sage leaves
2-3 nectarines, sliced into wedges
1/2-1 cup mascarpone cheese
For the balsamic reduction:
1 1/2 cups balsamic vinegar
1 1/2 cups fresh raspberries
3 tablespoons sugar

Directions:
Preheat your oven to 550° F, or as hot as it will go. Heat the balsamic vinegar in a small sauce pan until it reaches about 175° F. Add the sugar and increase the temperature until it is almost at a boil, then add the raspberries. Continue to stir until the mixture has reduced by about two thirds, then take it off the heat and set aside.

Preheat your grill pan (we use a Cuisinart Griddler, but anything with ridges will work) to medium high. When it’s hot enough, lay the nectarines out in batches and cook until they have grill marks on both sides.

To make the sage chips, put about a half inch of olive oil in a deep skillet or small saucepan and heat on medium-high. Drop the fresh sage leaves carefully into the hot oil until they are slightly browned—this should only take a minute or two if your oil is hot enough.

Put the fried sage leaves on a paper towel-lined plate to dry and sprinkle with sea salt. Make sure you salt them before they dry so that the salt will stick to the leaves.

Next, prepare your dough using the recipe here. After it’s been in the oven for a minute, take it out and brush it lightly with olive oil. Spoon out the raspberry sauce in an even layer, followed by spoonfuls of the mascarpone.

Add the grilled nectarines, pine nuts & sage chips, and pop it in the oven. Bake until the cheese has melted and the crust is a nice golden brown, then take it out and enjoy!

Grilled Summer Veggies & Halloumi

Grilled halloumi cheese, parsley oil, char-grilled veggies (zucchini, baby pattypan squash, Japanese eggplant, baby purple kohlrabi), toasted chickpeas

Recipe

Ingredients:
1 ball of pizza dough
salt & pepper
flour for dusting
olive oil
hunk of halloumi
1 zucchini, sliced
1 Japanese eggplant, sliced
bunch of baby purple kohlrabi, bottoms trimmed & stems removed
6-8 baby pattypan squash, stems removed
handful of chickpeas
For the parsley oil:
3/4 cup flat-leaf parsley
1/3 cup olive oil
2 garlic cloves, crushed
1 1/2 tablespoons lemon juice

Directions:
Preheat your oven to 550° F, or as hot as it will go, and preheat your griddle/grill pan to high. To make the parsley oil, combine all the ingredients with some salt & pepper in a food processor until bright green and runny. Set aside.

When your grill pan is hot, toss each of your vegetable groups in olive oil & grill them in batches, until they have nice char marks on each side. When they are finished, toss them in a bowl with the parsley oil.

After you’re finished with the veggies, you can toast the chickpeas on the grill as well, for a minute or two. Grill the halloumi last, so that it doesn’t cool and become rubbery.

Meanwhile, prepare your dough using the instructions here. When it has baked for a minute, take it out and brush it lightly with olive oil. Lay the cheese out evenly, followed by the veggies and chickpeas, drizzling any leftover parsley oil. Next, pop it in the oven, bake until the crust is golden brown, and enjoy!

Grilled Pineapple, Ramps & Fiddlehead Ferns

Thai peanut sauce (with coconut milk, peanut butter, soy sauce, curry paste & ginger), burrata cheese, grilled pineapple, sauteed fiddlehead ferns (with white wine, butter, garlic & lemon juice), sauteed ramps

Recipe

Ingredients:
1 ball of dough
salt & pepper
flour for dusting
olive oil
1 bunch ramps, roots trimmed & bulbs separated from greens
1-2 tablespoons butter
2-3 pineapple rings, quartered
1 ball burrata
for the fiddleheads:
bunch of fiddlehead ferns
1 1/2 tablespoons butter
1 1/2 teaspoons garlic, minced
1/4 cup white wine
juice of half a lemon
for the thai sauce:
1/4 cup coconut milk
1/4 cup creamy peanut butter
1/4 cup soy sauce
1 tablespoon red curry paste
1 tablespoon fresh ginger, minced

Directions:
Preheat your oven to 550° F, or as hot as it will go. Melt a couple tablespoons of butter in a frying pan over medium high heat, and add the ramp bulbs. Saute for a couple minutes until they begin to turn translucent, then add the greens and saute for another minute or two, until they wilt. Add salt & pepper to taste and set aside.

Next, start on the fiddleheads. In the same frying pan, melt the butter and add the garlic, sauteing over medium heat for a minute or two. Add the fiddleheads, followed by the white wine.

Decrease the heat to medium-low and steam for about 10 minutes, adding salt & pepper to taste. When they’re finished, take them out, drizzle with lemon juice & a bit of olive oil, and set aside.

While the fiddleheads are cooking, preheat your grill pan (or Griddler, or other chosen grilling method) to medium-high, and then add the pineapple slices. Grill until there are char marks, repeating on the other side.

Meanwhile, prepare the Thai peanut sauce. Blend all the ingredients together in a blender or food processor, and set aside.

When the oven is hot, prepare your dough using the instructions here. After it has baked for a minute, take it out and brush it lightly with olive oil. Spread a thin layer of the peanut sauce, followed by pieces of the burrata. Be careful not to add too much of the burrata, since it can get a little watery (dab it with a paper towel if you have to).

Next, add the pineapple, ramps & ferns and pop it in the oven. Bake until the cheese is melty and the crust is a nice golden brown. Then take it out and enjoy!