Bartontk's Spinach and Artichoke Pizza
Here's bartonkt's debut MPM submission:
"Skillet-broiler method, 4-day cold-fermented dough based off Kenji's recipe, however I used AP flour. Spinach and artichoke, bianco-style, with marjoram and basil. Salted the cornicione with sage sea salt, really helped.
"We had another pizza night more recently, celebrating my wife's 30th birthday. We made 5 pies total, including homemade pancetta and date with fontina; pear and gorgonzola (and fresh mozz) with thyme and oregano; and, last, a Greek pizza with spinach, kalamata olives, and feta. The big winner was pancetta and date — it's like pizza candy, salty, hammy, and complexly sweet. If you've never tried it, we give it a hearty recommendation. Also, I actually used frozen store-bought dough (Sprouts) for these since I didn't have the required time to do cold fermented dough, still came out great using the skillet broiler method!"
Dmcavanagh's Neo-NY Pie
"Sourdough crust, 3-day cold-ferment dough, roughly 60% hydration. Cooked on preheated cast iron griddle pan under high heat broiler for approximately 3.5 minutes. Low-moisture whole-milk mozzarella (Sorrento), sauce is crushed tomatoes (Sclafani), lightly seasoned with garlic, oregano, and black pepper. A standard Friday night dinner with a cold brew (or more)."
Tscarborough's Roasted Garlic Alfredo Pie
"This is a roasted garlic Alfredo sauce with asparagus tips, green onions, baby portabella mushrooms, garlic, capers, and onion with fresh shredded mozzarella and reggiano. The dough is a 24-hour cold ferment. I cooked these (I did two like this) at the front end of the bake while the oven was still above 800°F so they are 2-minute pies."
Scott D's Cherry Tomato Pie
"Here is a pizza with fresh mozzarella, garlic, cherry tomatoes, basil, and olive oil. It was baked in 2 minutes on my barbecue that is lined with fire bricks to simulate a wood-fired oven."
Dhorst's Pepperoni and Cheese Panzerotti
"A local pizzeria where I grew up made deep-fried pizza rolls, also known as panzerotti, that were very popular with the college students. My kids love fried dough, so I thought I would make up some to eat while we watched an S.U. basketball game. Homemade sourdough stuffed with pepperoni, mozzarella, Parm, and tomato sauce, folded over and sealed and then deep fried in canola oil."
Adam Kuban's 'Brined Mushroom' Pizza
Our own Adam Kuban submits this build-up montage:
"This is a recent one I made. I call it the Brined Mushroom pizza. For some reason I got the idea that Girl Slice preferred canned mushrooms to fresh, though she dispelled that notion with some grumbling about the provenance of the fungi here.
"Once again, I'm using the Varasano pizza recipe with an overnight room-temperature rise, cooked on my pizza stone directly under the broiler.
"Here, I topped the dough with some fresh mozzarella and then with a heavy ploppage of sauce mixed directly with regular "aged" whole-milk mozzarella. The finished pie was not a success. Girl Slice, apart from objecting to the canned mushrooms, described the texture of the crust as 'like a creepy bagel.' Whatever that means. Actually, I know what it means. It was way too chewy. Like a bagel. I was using Gold Medal 'Better for Bread' flour (bought in an emergency); I'm going to try to switch to a different flour in the future."
The 50-50 from Tupper Cooks!
"Half for me, half for my better half. Basically my half was upside down pie, mozz on the bottom and homemade sauce on top. Her side was white. Evoo and mozz. Both sides received fresh garlic,dried basil, red pepper, and some small chunks of goat cheese. Hers also had sundried tomatoes on top and sliced red onion below the mozz. I sprinkled parm on top of the whole pie. I should have gone with less sauce on the red side- tasted great, but sloppy. The white side was terrific. This is in an 18" pan, so the next time I make 4 quarters, all different. Gotta admit, my side (the red) looks bigger. Optical illusion I assure you. You can check out the whole construction at Tupper Cooks."