Bill SFNM's Shrimp Pizza
"A few years ago I acquired a big bag of Madagascar vanilla beans with which I made a batch of vanilla extract—really good stuff. One of my favorite things to make with it is Vanilla Shrimp from a Patricia Quintana recipe: Camarones a la Xanath from her book Mexico's Feasts of Life. This dish is in the section on Lent.
Shrimp are marinated in vanilla extract, garlic, onion, salt, and pepper. The shrimp are then sauteed in butter. A thick, rich sauce is reduced from the pan juices, chicken stock, white wine, and more vanilla. The crust is Neapolitan-style using Ischia starter, fermented for 3 days. The shrimp and sauce was topped with some grated Amadeus cheese."—Bill SFNM
Bartonkt's Meatball Pizza
Frizzaldo's Neapolitan Pizza
Trinity and the Pope Andouille Pizza from Amusebouche1
Eatitatlanta's San Marzano Pizza
Cooking at ambient temp of 825 F or so, the stone is around 650 (sheets of aluminum on the stone until ready to cook). Turned the pie 180 degrees after 60 seconds due to hot spots, then cooked for another 80 seconds. Fresh mozzarella (good deal at Costco, not the bufala in water, the tightly cellophane wrapped one) and basil is all I cook lately, sometimes putting the basil on before cooking, sometimes adding chopped after."—Eatitatlanta