Pizza Tuesday

Grilled Apricots & Spicy Goat Cheese

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

Recipe coming soon!

Lemon Cucumbers & Garlic Scapes

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

Recipe coming soon!

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!

Baked Apple Rings & Maple-Cinnamon Turnips

Goat cheese crumbles, baked apple rings with red onions & golden raisins, roasted red baby turnips & radishes (with maple syrup, cinnamon & nutmeg)

Recipe

Ingredients:
1 ball of pizza dough (or if you’d like to go the gluten-free route, our GF friend got her recipe here)
flour for dusting
olive oil
salt & pepper
1 red onion, thinly sliced
2-3 apples, sliced through the core into 1/4-inch circles, seeds & tough part of the core removed
1/2 cup golden raisins
bunch of radishes/turnips (we did a mix of red baby turnips & radishes, but you can pick your favorite kind), halved & stems removed
maple syrup
pinch of cinnamon
pinch of nutmeg
log of goat cheese, crumbled

Directions:
Preheat your oven to 425° F. Layer the apples and onions on a greased baking sheet and sprinkle the raisins on top, along with a pinch or two of salt. Drizzle with olive oil and bake for 15-20 minutes, until the apples are golden and starting to brown on the edges.

Increase your oven temperature to 450° F, and toss the radishes and turnips with a couple tablespoons each of olive oil and maple syrup, plus a couple pinches of cinnamon, nutmeg & salt.

Spread them out on a baking sheet and roast for about 15-20 minutes, turning over halfway, until tender and starting to brown. When they’re ready, take them out and increase the oven temperature to 550° F.

While the oven is heating, you can start preparing your dough using the instructions here (or here if you’re doing gluten free). When the oven is finished preheating, bake it for a minute and then take it out and brush it lightly with olive oil.

Crumble half of the goat cheese onto the pizza, followed by the onions, apples, radishes & turnips. Sprinkle on the raisins and the remaining goat cheese and pop it in the oven. Bake until the crust is a nice golden brown, then take it out and enjoy!

Broccoli Rabe, Potatoes & Quail Eggs

Shaved Pecorino Romano, sauteed broccoli rabe, roasted mixed baby potatoes with rosemary, baked quail eggs, grated parmesan

Recipe

Ingredients:
1 ball of pizza dough
flour for dusting
olive oil
salt & pepper
1-2 bunches broccoli rabe, stems trimmed
3 garlic cloves, finely chopped
pinch of red pepper flakes
6-10 mixed baby potatoes (purple, red, yukon gold), sliced 1/4-inch thick
2-3 tablespoons fresh rosemary, minced
6 quail eggs (you can use regular chicken eggs if you want, you’ll just have to bake the pizza at a lower temperature so they bake evenly with the crust)
grated Parmesan
hunk of Pecorino Romano, shaved

Directions:
Preheat your oven to 375° F. Toss the potatoes with the rosemary, plus some olive oil & salt. Roast until they begin to brown, soft in the middle and starting to get crispy on the edges, about 15 minutes or so. When they’re done, take them out and increase the oven temperature to 475° F.

Meanwhile, bring a large pot of boiling salted water to a boil, and add the broccoli rabe in batches. Boil until crisp tender, about 1 minute per bunch and then transfer to an ice bath to stop the cooking process.

Drain the cooled broccoli rabe and save about 1/4 cup of the cooking liquid in the pot. In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the garlic and red pepper flakes and saute for about a minute, until the garlic is golden.

Add the broccoli rabe, tossing to coat, and the reserved cooking liquid. Reduce the heat to medium-low and cook until the stems are tender, about 4 minutes or so. Season with salt to taste and set aside.

When the oven is hot, you can begin preparing your 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 an even layer of the shaved Pecorino Romano.

Next add the potatoes and broccoli rabe, leaving little gaps in the dough where you can crack the quail eggs. When you’re adding the eggs, I usually crack them into a measuring cup (or anything with a spout) individually first, so that they’re easier to pour onto the pizza without getting stuck with any rogue shell pieces.

After you’ve poured your quail eggs onto the spaces on your dough, pop the pizza in the oven and bake until the eggs become opaque but still have a little jiggle to them. When it’s finished, take it out, crack a little fresh pepper on top, and enjoy!