JH Ford's Shaved Asparagus Pie
Larry Cariglio's Margherita
Nothing boring about a well-made Margherita, Larry!
Eric F.'s Home-Grown Pie
Kasey's Squash Blossom and Burrata Pizza
Wanted to submit one of my favorite pizzas of the year, adapted from a recipe in Saveur, inspired by Pizzeria Mozza in Los Angeles. Here's a link to the recipe. The key to this pizza is to let the dough rise for several hours, which lends a chewier, less dense crust. What I loved most about it is the fact the the pie itself was thin-crust, but the edges (you have to make sure to leave the edges topping-free) puffed up and blistered beautifully.The combination of spicy tomato sauce, delicate squash blossoms, burrata, and flavorful olive oil made for an out-of-this-world pizza pie. You must try it."
Gaaagggh! We'd love to try it, Kasey, but squash blossom season where we live is a long way away. Something to look forward to next year!
Steve L.'s Grilled Cherry Tomato Pizza
Jessica M.'s Duck Prosciutto and Mushroom Pizza
"Here's the duck and mushroom pizza I made using home-cured duck prosciutto and some mushrooms I had on hand. I always use Elise from Simply Recipes' pizza dough. It doesn't take too long to make, and is chewy while still being crispy on the edges. I always make my pizza on half sheet pans, and these I cut into little strips and served them two on a plate."
Want more details? Check out Jessica's blog!