Scott D's Yellow Tomato Margherita
"I found some yellow tomatoes and decided to make a Yellow Tomato Margherita. I thought it would be a nice change and also would freak my guests out. I used a four-day-old cold-fermented dough made with Caputo flour. The pie actually tasted very similar to my usual red-sauced Margarita. Everybody thought it was delicious and was one of their favorites. I cooked it in my fire brick-lined barbecue." —Scott D.
hmw0029's Japanese Pizza
"Here is my 'Japanese pizza' (J-pizza? Japizza?). I came up with shungiku-miso pesto when I was cooking for my family in Japan. I liked it a lot and thought it might work on pizza. So I went all out and did a Japanese spin on the toppings. For the shungiku-miso pesto, I swapped components of classic pesto. For the herby green component, I used shungiku (edible chrysanthemum). For the nut component, I used ground sesame seeds, and for the hard cheese/umami component, I used miso. Plus garlic and olive oil (thought about using sesame oil, but I think it would be too strong). Toppings: salt-pressed tofu, carrots tossed in salt and oil, and a sprinkle of yuzu shichimi. It was accidentally vegan, and delicious." —hmw0029
Norma's Pecan-Crust Pizza
"This pizza dough was made with a blend of 80% King Arthur Sir Lancelot flour, 10% Spring Wheat Prairie Gold (ground-up kernels), and 10% pecan flour. This pie was dressed with my regular tomato sauce, a blend of mozzarella and mild white cheddar, grape tomatoes, a couple of slices of red and green pepper, and a piece of fresh basil, after the bake. It had a hint of pecan flavor from the ground pecans. I have a spice and nut grinder that I used to grind the Prairie Gold kernels and also the pecans into flour. I also used the preferment Lehmann dough formula for this pizza but added more water because the Prairie Gold and pecan flour did affect the hydration of the dough formula." —Norma427
Burger365's Roasted Brussels Sprouts and Speck Pizza
Adam Kuban's Pineapple Pizza
"This is from either Kenji's New York–style pizza dough or the Cook's Illustrated thin-crust pizza recipe, I'm not sure which, since I had batches of both, unmarked, in my fridge last week when I made this. The sauce is definitely Kenji's New York–style pizza sauce. I'm addicted to that shit. Having solved the 'creepy bagel' crust issue, Girl Slice now says, 'I actually look forward to Pizza Night now,' and of course she gets to request toppings. Here, a pineapple pizza, since it's one of her favorite toppings. (See 'Pineapple Pizza. I Love It. Get Over It.'." —Adam Kuban
Dhorst's BLT Blue Pizza
"Two day cold fermented sourdough topped with aged mozz., Applegate turkey bacon, cherry tomatoes and gorgonzola. Finished post oven with a bit of romaine lettuce and cracked black pepper. It could have used a bit of brininess or heat to balance the richness. Hot honey, has been ordered and just may do the trick here. Yeah, yeah, dmcavanagh—salad on pizza—I heard you before I even started making the pie ;)"—Dhorst
Cookhacker's Sausage, Mushroom and Caramelized Onion Pizza
This is my favorite pizza. It's a very easy to make sourdough whole wheat pizza crust (recipe here) brushed with olive oil and topped with a simple garlic tomato sauce, slow-cooked caramelized onions, spicy Italian sausage, sautéed sliced mushrooms and part-skim mozzarella with a dusting of garlic powder. It's baked on a pizza stone in a 500°F oven for 10 minutes. If I don't have it at least once a week, I get suicidal." —Cookhacker
Amusebouche1's Egg-Topped Pizza
"Mozzarella, fontina, spinach, bacon, mushrooms, egg... '00' crust... Oh My..." —Amusebouche1
Gregmcg's Cook's Illustrated Thin-Crust Pizza
"Best I've ever made. I modified the recipe to make personal-size pizza due to my pizza stone size, and these fit on the plate. I also only let them rise for about 8 hours. Made four pizzas for six people, and we all like the pie to be more well done. Everyone raved about how good they were." —Gregmcg
James S.'s Tomato-Mushroom Pizza
"Here is this week's pie. The dough is half Caputo '00' and half organic all-purpose flour, with a little vital wheat gluten to bump up the protein (I didn't have any bread flour on hand.... yeah the blizzard got me). I used about 15% preferment of Ischia and a touch of yeast. Cold-ferment for 3 nights. Once again I used my oven in an oven, using fire bricks to create a box in my oven. Baked at 550°F for about 9 minutes. This pie is a fresh tomato (jarred from this past summer's farmers' market) with half mushrooms, fresh mozzarella, and basil." —James S.
Rick C's Asparagus Pizza
"This was made with Trader Joe's dough. It has fresh mozzarella, and sautéed mushrooms, asparagus, and onions. No sauce, but instead had some garlic and Italian-spiced infused olive oil. This pie was cooked in a 500°F oven on a pizza stone for about 10 minutes." —Rick C.
Square pie from Square_pie
"My standard dough: minimal mixing and 3+ day cold fermentation. I rolled it with a pin and will go even thinner next time. Simple sauce, light cheese, available toppers and more cheese and a light herb sprinkle. Post-bake, a little Parm. Home oven, extra-thick stone heated a *full hour* at 525F/Max with no tricks. This pie was baked directly on the stone for about 8 minutes and no broiler this time. The undercarriage is lightly browned and the crust has both crunch and chew. Next time I'll roll even thinner and proof a bit longer. Other than adjusting the toppers, this is pretty close to my ideal, PCT pie. I make rectangles because they fit my oven and stone and I prefer a "Bar Cut." This was a good pizza, but I'm working on better..."—Square_pie