Alosha7777's Spicy Sausage and Slab Bacon Pie
"I've been working on a puffy, brown crust like this for a year now and am finally getting it with a new stone, peel, dough recipe, and higher temp. Not perfect, but I'm getting it.
Details: Artisan Bread book olive oil dough made with Caputo 00 flour, no fermenting, 550 degrees.
Toppings: roasted garlic/olive oil/herb paste AND red sauce, homemade spicy fennel sausage, slab bacon, mozzarella, grated Parmesan-Reggiano." —alosha7777
Sicilian Rianata from Jimmyg
"Since Scott Wiener documented his informative Sicilian adventures with Sfincione, I have longed to recreate some micro-regional pizze/flatbreads I encountered while visiting relatives in Sicily. This week I made Rianata from Trapani. While virtually unknown here in the States, Rianata is a little more old-school than its ultra-trendy Neapolitan cousins. The hallmark ingredients are fresh peeled and chopped tomatoes, garlic, anchovies and a generous amount of oregano and young pecorino topped on a round crust made from semolina flour." —jimmyg
Amusebouche1's Grilled Bacon, Arugula, & Tomato Pizza
"Yes, out of character, sort of. Basil tomato sauce, Mexican cheese, bacon, and Divina Roasted Tomatoes in oil. They are a secret weapon for all things tomato; they're packed with flavor. I should have chopped them; they overpowered. I have also puréed them and served them on bruschetta with fresh basil." —amusebouche1
Mama Mia Pizza
"This is my tomato sauce, olive, grilled mushroom, and from the garden: leek, Sun Gold cherry tomato, fresh oregano, fresh basil, and summer squash leaf cut-outs. My dough was a little chewy, which I attribute to White Lily Bread Flour. I heated a 16-inch cast-iron skillet on the stovetop, put it in a 500-degree oven, and left the skillet while I prepared toppings and dough. I baked it until the dough was browning and puffy and toppings were moving in the heat (about 10 minutes). Bottom was browned close to char, but not too dark to be bitter." —Mama Donna
Ev's Sweet Pepper and Onion Neapolitan
"Here's a typical Neapolitan-style with sweet peppers and onion, baked in the wood fired oven at about 750 degrees for about 2 minutes." —Ev
Nutmeg Spiced Pie from Kakugori
"I got inspired by the post about Mi Famiglia, and decided to make a spiced pizza crust. I actually was going to use cinnamon, but the nutmeg called out to me instead. Thinking to myself, nutmeg is delicious in tomato sauce or with cheese, I went for it. And it's very nice—even though it seemed like I used a lot of nutmeg, you really only got a hint of it in the finished crust. I'm looking forward to making a cinnamon crust in the future. Topped with tomato sauce, chorizo (hidden under the cheese), oregano, some soft grated manchego, and black olives. (And it's grilled pizza, no less.) Would have been better had I not let the dough over-proof...but the extra sleep was good anyway." —Kakugori
Mack's Pizza Clone by Norma427
"This was a clone attempt for Mack's pizza. I used the Shurfine brand of tomato paste for this attempt, with added sugar, dried crushed basil leaves, oregano and salt added to the sauce. It was applied with a squeeze bottle. The white cheddar was applied on the skin first, then the swirls of tomato sauce, then a second round of cheese. Other pictures will be on my blog. —Norma427