Fig and Mushroom Pie from Mike Senese
Mike Senese of 'Catch It Keep It' sent in this awesome-looking pie: "6-day old dough (Varasanos recipe, using Chris McMains' starter)
Cento tomatoes, milled by hand.
Tofu turkey sausage, sundried tomatoes, shiitake mushrooms, farmer's market figs,
fresh basil, herbs de Provence, a few drips of EVOO I bought earlier that day at an olive oil shop in Pasadena. Cooked in broiler, then transferred to pizza stone (modified Kenji technique). SCRUMPTIOUS."
Flatbread-style Pies from Aaroneatspizza
"The pizza on the left is a flatbread style pizza topped with mozzarella, sun-dried tomatoes, olive oil, basil, and shaved parmesan. The pizza on the right is also a flatbread style pizza, topped with bartlett pears, gorgonzola, goat cheese, olive oil, and arugula. Both were delicious."
Jim Z's Malnati's-style Deep Dish
"My first attempt at a Chicago Deep Dish style Pizza from a recipe I found on pizzamaking.com. The crust and sauce were both from scratch and ended up a very close reproduction of the style of pizza served at Lou Malnatis. To my surprise, the pizza did have that wonderful buttery quality associated with a Lou's pizza. I went easy on my first attempt and only went with cheese and black olives (will try the sausage patty next time.) Also, the pan I used was not as deep as a traditional deep dish pan, so you might really consider this an overly stuffed pizza. I do think that my stone oven insert really added to that authentic quality of the pizza. A highly recommended addition to anyone's oven, if you can still find them."
Patate Pizza from ESNY1077
"Here is a pancetta, potato, and egg pie I made a few weeks ago, sort of my take on the patate pizza from Pulino's. Cooked in a 500 degree oven for about 8 minutes. Egg was added halfway through and it cooked pretty much spot on, white was set but yolk was runny. Now, if i can only figure out how to wake up early enough to get the dough out of the fridge, I'd make this for weekend breakfasts."
"I used Peter Reinhart's basic dough recipe, salted Tuttorosso brand whole tomatoes, fresh mozzarella, Pecorino Romano, basil, and extra virgin olive oil. It was baked on a stone on the floor of my gas oven at 550 for about 7-8 minutes. I know it won't be the most interesting submission you guys get, but I figured for my first, I'd keep it basic—and we loved the pie!"
BiereBeer's Clams Casino Pie
"We have a winner! Clams Casino Pie. White Pie with Mozz, parm, garlic, EVOO, clams, bacon."
Bill CB&P's Southwest Pizza
"Roasted tomato/mint salsa, applewood smoked bacon, sun dried tomatoes, roasted red peppers, drunken goat cheese, cilantro."
Lisatyc's Pizza Stone Pie
"This picture goes with the Talk thread entitled "Conventional Oven Pizza-Baking Tips for Clumsy People." The "clumsy people" is referring to myself. The pizza shown here is the first pie I made with a pizza stone baked for 5 minutes at 550, 2 minutes at high Broil (2nd rack from top of oven), and 3 minutes just resting in oven after oven is turned off."
Brigitte T's Grilled Pizza
"I've always wanted to make pizza on the grill and when I finally did, let's just say it was well worth the wait! I used store bought whole wheat pizza dough, organic pizza sauce, and fresh mozzarella that I cut into nice slices. My trick for the dough (although I still cannot get the shape correct) is to brush both sides with olive oil mixed with oregano, garlic, and red pepper flakes to give the crust a nice zing to it. Make sure you pat dry the cheese otherwise your pizza will get a bit soggy. This was the first pizza I ever made on the grill and it was AMAZING!"
Adam Kuban's "Lunch for Girl Slice" Pizza
"Before I could cook the pizzas for the matchstick pepperoni Top This post last week, I had to feed Girl Slice first. She's not a pepperoni fan, and she was already complaining about being hungry, so I did a no-frills plain cheese pizza. Sauce is just crushed and salted canned tomatoes (Brad's Organic, if you're keeping score) Polly-O whole-milk mozzarella cheese, some grana padano, and a little sea salt. The dough was on its fifth day of cold-fermentation in the fridge and was a bit hard to work with — too stretchy and way too easy to puncture. I had to use a lot of bench flour to keep it in line, hence the weird looking rim. (Girl Slice noticed immediately and dinged me for it.) Cooking method: pizza stone directly under gas broiler."
dhorst's Peppadew Pan Pizza
Mmm. Want! Says dhorst:
"Pan-style pizza, topped with tomato sauce, mozz, peppadews stuffed with ricotta and herbed feta, kalamata olive and capers and finished with a bit of Parm and oregano. Really great bursts of sweet, salty, and tangy flavor with each peppadew bite."