Scott Wiener's Central Park Pizza
Scott of Scott's Pizza Tourssent in this foraged-ingredient pie: "I'm very excited about this pie. It incorporates lots of ingredients I collected while on a foraging tour or Central Park with "Wildman" Steve Brill. Here's a breakdown of the most "local" pizza imaginable. Lamb's quarter-laced ricotta cheese with field garlic and Jersey crushed tomato (not found in Central Park) topped with sheep sorrel and finished with black nightshade-infused olive oil and a light dusting of sassafras root. The pizza actually tasted great but smelled a bit confusing. No tasters were harmed during the production of this pizza."
Want more details on those intriguing ingredients? They're up on Scott's blog.
TScarborough's Spicy Cranberry Dessert Pizza
"This is my first ever dessert pizza. It is a swirl of spicy cranberry sauce, ricotta cheese, and chopped pecans. The dough is a 70% hydration 80/20 AP/semolina dough room temp risen for 5 hours and cooked in a 550 kitchen oven on a pan. I mixed some of the cranberry sauce 50/50 with ricotta cheese to make the lighter colored swirl, the areas under the pecans are straight cranberry. I pie crusted the edge after pressing it out thin. This was a 280g doughball normally used for a 12" pie pressed out to a 14" pie. I do not eat much sweet stuff, but this was GOOD."
Wondering what's in the cranberry sauce? Here you go: "12oz fresh cranberries, 2 cups water, 1 cup sugar, 2 crushed cloves, 1 tablespoon black pepper, 2 tablespoons crushed dried arbol chili peppers, all cooked down for an hour and hit with the stick blender."
Dhorst's Sourdough Pies
"Sourdough crusts; the one in the front left is a simple mozz and crushed tomatoes pizza finished with parm and oregano, the one in the back right is garlic butter and olive oil with rosemary with just a touch of mozz."
Plus, a bonus note from dhorst: "Since we've been talking sourdough starters around here lately, I thought some of my fellow Slice'rs might like a peek at a starter that I'm drying so I can freeze it for future use. The photo's on Flickr here."
Aya Kristen Alt's Broiler-Skillet Pizza
"I'm in the middle of studying for my last five final exams, ever, in vet school (except for boards!) and so I require a lot of pizza to learn. I made it with a basic yeasted dough with AP flour, pureed San Marzano tomatoes, fresh mozzarella (am I supposed to be fancy and call it fior di latte?), turkey pepperoni (because I have to watch my figure, you know) and some basil. I've had four of these in the past two days, and foresee many more in the next few. I used Kenji's broiler-skillet method; it works like a charm. Now, if only I could learn how to pull a nice, round dough instead of the lopsided things I keep turning out..."
Chanukah Pie from I Dream of Pizza
"Inspired by Paulie Gee's Chanukah pie, the I Dream Of Pizza Menorah Pie was my first foray into decorative pizza making. The dough was made using Jim Lahey's no knead recipe and rose overnight. The base of the pie was made with fresh mozzarella and ricotta cheese. The menorah was made out of thin basil slices and the candles were made with small chunks of butternut squash. Post-photo, the pie was topped off with olive oil, sea salt, parmesan cheese, and pepper flakes."
You can see more on idreamofpizza.com
Patrick B's Simple Sourdough Pie
"We keep it simple. Pie is 12 inches in diameter. The weight of the crust is 7 oz or 210 gr. Light on the crushed tomatoes and shredded mozzarella and fresh basil after the bake. I get a good result in a 550 F electric home oven preheated for one hour. I bake on an unglazed Mexican floor tile that lives in the oven at all times. The pies take 3 minutes to bake. The crust in made with my 11 year old starter."
Norma's Zucchini Pizza
Norma modeled her pizza after one from Jim Lahey's Sullivan Street Bakery. "The toppings were grated zucchini, Swiss Le Gruyere cheese, and seasoned bread crumbs."
Dmcavanagh's Sausage and Roasted Red Pepper Pan Pizza
"Sausage and roasted red pepper pan pizza made with sourdough crust, three cheese combo of mozz, asiago, and smoked cheddar. This was cooked in a pan at 500 degrees for the first 10 minutes and 450 to finish (about 7 more minutes). Something a little more substantial than usual on a damp, rainy day. Pan was a Chicago Metallics non-stick 14" deep-dish style."
Sweet Sausage Pie from Olsonmatt
"This is a sweet Italian sausage, chili oil, Parmigiano Reggiano, tomato and sliced mozz pie. The dough cold-fermented for four days and was cooked on a stone at 550 for seven minutes. Sorry the picture isn't great, my wife took the camera to New York. Hope she brings back pizza."
Scott D's Italian Flag Pizza
"This is my attempt to make a pizza with the colors of the Italian
flag. The center of the pizza has basil pesto, garlic and mozzarella,
the second ring contains olive oil, garlic, mozzarella and parmesan
cheeses and the outside of the pizza has cherry tomatoes and
mozzarella. The dough was made in my new Bosch Universal Plus mixer.
For the dough I used Caputo flour, water, salt and cake yeast. I did
a twelve hour room temperature bulk rise, then balled and let them
rise on the counter for another 6 hours. I cooked it for two minutes
in my fire brick lined barbecue."
Carmine P's Margherita
"This Margherita was cooked in my home oven under the broiler. I used Caputo flour and fresh mozzarella. This dough had a 24 hour ferment. I always like to add my basil on after cooking along with a drizzle of olive oil, and flaked sea salt."
Jerry Young's Sicilian Pie
"I used about 30 oz of my homemade pizza dough (bread flour, filtered water, salt & yeast). First stretched the dough into my 16'' x 16'' oiled pan, let it rest a bit then into a 450 oven for about 5 minutes to pre bake checking for bubbles and using a fork to break them. Then on went the sauce, (crushed San Marzano from a can) and the mozzarella. When the pie was almost ready, I placed the pepperoni in rows (partly as a guide to help cut the pie into 16 pieces) and using a peel, got the pie out of the pan and onto my pizza stone for the last few minutes to finish the bottom crust."
Nacho Pizza from thearrogantchef
"This pizza has the great taste of nachos and pizza all in one meal. I was a little concerned mixing these two favourites after my miserable failure with poutine pizza earlier this year but this was really tasty. I used a basic thin crust dough recipe and made sure to use extra lean hamburger to avoid too much fat. For best results on put the nachos on after the pizza is removed from the oven."
Want the recipe? It's on thearrogantchef's blog