Celeriac's Boar Sausage Pizza
LinebackerU's 5-Day Ferment Pizza
Spinach Pizza from Ohiosfinest
Mmmph's LBE Pizza
Gregg's Deep Dish Pizza
John Wozniak's "Calipolitan inspired" Pizza
The pie was cooked on a Lodge pizza skillet under the broiler (gas drawer style with a deflector that been preheating about a half an hour) and on the stove top in a few minutes. It was sauced with a sweet pea and mint puree and topped with Monterey jack, goat confit and fresh grated Parm Reg.
It was tasty but I wish it had more bite to it. Maybe next time I will use lemon zest or some raw onion, but on the whole the toppings worked pretty well, it just needs some slight tweaking and brightening.
I was going for a little bit less done pie (less char and more browning) this time and I was happy with the result. I feel like some of my recent pies have been a bit overdone for the sake of cosmetics over taste. In any event, we enjoyed polishing off this pie quickly.—John Wozniak