Gallery: My Pie Monday: Everything But The Kitchen Sink

Kitchen Sink Pizza from Bo Raynolds
Kitchen Sink Pizza from Bo Raynolds
"Here's my favorite pie this week. This one was sort of a kitchen sink pizza. Just enough leftover brussel sprouts and pancetta from my first pizza, and enough cherry tomatoes from my filetti to make one amazing...wait for it...brussel sprout pancetta filetti pizza!"—Bo Raynolds
Billgraney's Roast Duck Pizza
Billgraney's Roast Duck Pizza
"The day after Christmas leftover pizza: sour cream, cherry sauce, roast duck & toasted almonds. Cheers!"—Bill
Salmon Flatbread Pizza from amusebouche1
Salmon Flatbread Pizza from amusebouche1
"Crème fraiche with fresh dill, Atlantic smoked salmon, paper thin seedless cucumber slices, capers, fresh dill, and scallions. The crust was brushed with olive oil, precooked on a sheet pan and topped later."—amusebouche1
Scott D's Margherita
Scott D's Margherita
"Here is a classic Margherita pizza I made with Caputo flour, Italian San Marzano tomatoes, fresh mozzarella and basil. I did a hand mix with a 15 hour counter rise for the dough. I cooked this in my fire-brick lined barbecue. It took just about two and a half minutes. Thank you to Antica Pizza in Marina Del Rey for selling me the Caputo flour and Italian tomatoes!"—Scott D.
Matermark's Onion, Pepper, and Pepperoni Pie
Matermark's Onion, Pepper, and Pepperoni Pie
"This is a Buffalo NY round pizza I made, ~15-16'', with candy onions, orange peppers, heirloom tomatoes and Genovese basil, all from my garden, plus Margherita brand pepperoni, and sausage. It was baked on parchment on a pizza stone at ~475F. It has mostly fresh mozzarella and the dough was a modified commercial doughball."—matermark
Pete L's White Pie with Spinach
Pete L's White Pie with Spinach
"This is one of my favorite pies. It has a little sentimental background to it for me. My mother had kidney transplants and one of her food desires while still in the hospital was pizza. She wasn't allowed potassium (which red sauce is rich in), so I found a place that made a great white pie and brought it to her, she actually cried with the pleasure of eating this pie. This inspired me some years later to formulate my own version of a white pie. My crust is a "00" flour crust using olive oil. It is hand kneaded, I don't have a machine for this. I tend to make the crust one day ahead. First rise at room temperature, punching it down and letting it cold rise after that in the fridge. My white sauce is a typical bechamel laced with garlic and a Tuscan rub I make that is strong on fennel seed. I enjoy topping it with spinach, mushrooms, and prosciutto."—Pete L
Cheeseburger Pizza from C Fro
Cheeseburger Pizza from C Fro
"Local pizzeria dough, Ragu sauce, browned hamburger meat, cheddar cheese, onions, red peppers."—C Fro
Norma's New Method Taco Pizza
Norma's New Method Taco Pizza
On Pizzamaking.com the Challenge for Janurary 2011 is "New to You." I tried two “New to Me” ideas, in making this pizza, that I never tried before. I made a taco pizza and used a steel pan to bake the pizza on. The taco pizza was dressed with fried hamburger mixed with taco sauce, mild white cheddar, fresh salsa, grape tomatoes, and jalapenos. The steel baking pan turned upside down did heat fast, so this is another way for me to make pizzas, and not heat my kitchen up too much."—Norma427
Asiago Pizza from Nintendan
Asiago Pizza from Nintendan
"I finally got my Emile Henry pizza stone - and this is my first pie! It's the Cook's Illustrated Thin-Crust recipe, no changes save for Asiago instead of parm—just what we had in the house at the time. 500F for 10 mins with about a 45 min pre-heat. We found the sauce a little lacking, especially compared to CI's Chicago-style DD recipe. We made a 2nd batch of sauce the next night with a few drops of liquid smoke. I loved it."—Nintendan
Dhorst's White Pizza
Dhorst's White Pizza
"Homemade sourdough (cold, two day rise) brushed with garlic-infused olive oil, topped with mozzarella and a sprinkle of orgegano. Finished post oven with a bit of parm. Taylor had his with a side of Frank's Red Hot Sauce for dunking."—Dhorst
Olsonmatt's Sausage and Chili Oil Pizza
Olsonmatt's Sausage and Chili Oil Pizza
"Here's a pie I made this week with hot sausage, chili oil, fresh mozzarella, Pecorino Romano, and tomatoes. The dough is hand kneaded, and had a two day rise in the fridge."—Olsonmatt
20110117tscar.jpg
20110117tscar.jpg
"A Kitchen pie this week. This is an 8 day cold fermented dough. It is a 300g ball designed for a 14" pie, but it opened up easily into a 16" skin. I used a cooked sauce, house brand mozzarella with pepperoni, diced green chilies, and mushroom bits. I preheated the oven for 10 minutes at 550, then eased the temp down to 450 during the 8 minute bake. It was one of the best pizzas I have ever made crust-wise, and the poor pizza dogs got no pizza bones."—Tscarborough
No-Knead Pizza with Truffled Cheese from phillyjazzdoc
No-Knead Pizza with Truffled Cheese from phillyjazzdoc
"Whole wheat, rye, bread and white flours, no knead, refrig. about 8 days. Three cheese, split grape tomatoes. Olive oil. One cheese has truffle added, and gives whole pie a nice flavor. 550°F preheat pizza tiles on rack top shelf, 9 mins. Grated Reggiano, salt to finish."—phillyjazzdoc
James S's Pizza Sandwich
James S's Pizza Sandwich
"Ok, so technically this isn't a pie, but it is based on one. It was inspired by the Pizza Sandwich I saw in Martha Stewart. I used a a batch of dough based on Varasano's recipe (65% hydration, 9% culture) that I made on last Saturday. I filled it with par-cooked broccoli, fresh garlic and Mozzarella, folded it like a calzone, but left a small space and did not seal it."—James S.