Gallery: My Pie Monday: Asparagus, Scalloped Potatoes, and an Easter Special

Asparagus Pizza from Completelypizza
Asparagus Pizza from Completelypizza
"It’s great as an appetizer at a cocktail or dinner party or as a main dinner dish. Start with an easy pizza dough recipe (or you can use premade)…thin crust works best. Drizzle olive oil on dough, then add slices of Mozzarella cheese and thin slices of asparagus. Dot on some spreadable garlic and herb cheese like Alouette, sprinkle ground black pepper and you have a great dish. You can visit my blog to see the full recipe and step by step pictures."Completelypizza
Forzapizza's Prucola Pizza
Forzapizza's Prucola Pizza
"I swear I don't put arugula on all my pizzas...but here's another one. Made with 100% Caputo flour, the classic combo of mozzarella, cherry tomatoes, prosciutto, arugula, and grana padano. Here's a video of the making of this pizza."Forzapizza
Mmmph's Portuguese Chouriço Pizza
Mmmph's Portuguese Chouriço Pizza
"My Fly Spanish Pie….Actually more Galician, than Spanish. Portuguese chouriço, Iberico cheese, Piquillo peppers, tomatoes, and red onion. All finished with grated Manchego cheese. Made from a blend of 00 and bread flour with a 48 hour room temp and refrigerated fermentation, this one went fast and I had to make another just like it. More pies from this bake can be seen here on pizzamaking.com."Mmmph
C.Mac's Sausage Pizza
C.Mac's Sausage Pizza
"This is a 4 day old cold ferment dough. 60% KA bread flour, 40% Caputo 00. About 67% hydration and very little bench flour when kneading it. Used the Pizza a Casa sausage recipe, a sauce of uncooked canned tomatoes, and the skillet-broiler method to cook it. Had tried the same dough the day before in my 500° oven, but didn’t get much browning. The Caputo really is better suited for higher temps."C.Mac
James S's Balsamic Onion Pizza
James S's Balsamic Onion Pizza
"I have been making a lot of bread at home and experimenting with high hydration whole wheat recipes. I figured I could put some of that to use in making pies. This is a 75% hydration dough with about 15% whole wheat. Once again I used my culture plus a touch a yeast, and cold fermented 2 days, bulk prodded about 3 hours, shaped and let rise again another 2 hours. I baked in 550 oven for about 9 minutes. It's topped with Reinhart's Balsamic Onion Marmalade and oven roasted tomatoes, with fresh mozzarella."James S.
Tscarborough's Spicy Pie
Tscarborough's Spicy Pie
Fire-in-the-hole Pizza: 2 tsp of habanero powder sprinkled into the sauce, red jalapenos and Serranos, along with onions. Mmmmm-mmm good!"Tscarborough
Olsonmatt's Yellow Tomato Pizza
Olsonmatt's Yellow Tomato Pizza
"Here's a lighter pizza I made for the advent of spring. Yellow heirloom tomatoes, "tasty tom" tomatoes, olive oil, fresh mozzarella, Pecorino, basil, and dough made with bread flour with a 36 hour ferment."Olsonmatt
Ev's Scalloped Potato Pizza
Ev's Scalloped Potato Pizza
"This is a pizza using Peter Reinharts' N.Y. style dough recipe, baked in a pan and topped with previously cooked scalloped potatoes, sauteed Vidalia onion, bacon and cheddar. The dough was par-baked with a very thin coating of pizza sauce."Ev
Norma's NJ Boardwalk Pizza
Norma's NJ Boardwalk Pizza
"I made another attempt for a Mack's NJ Boardwalk pizza this week. The pie almost tasted like Mack's pizza. Mack's pizza has been my favorite pizza since I was young. I used another formula for this pizza and it tasted like the crust of a Mack's pizza. I used a five cheese blend for the cheese on this pizza."Norma427
Phillyjazzdoc's Fig and Pecan Pizza
Phillyjazzdoc's Fig and Pecan Pizza
"Fig, smoked cheddar, fresh mozzarella, gorgonzola dolce, pecans. Caputo 00 75%hydration, dry yeast, 550 degrees on stone, about 8 minutes. This was my first experience with the 00 flour, and I like it. Supple and silky. I'll try a bit less hydration next time."—Phillyjazzdoc
NoMemBrn's Gas grill/Pizza stone Combo
NoMemBrn's Gas grill/Pizza stone Combo
"Dough was based on Peter Reinhart's pizza napoletana recipe 70% hydration, 75% KA bread flour, 25%KA wholewheat flour.All hand mixed! 24 hour cold ferment. I used a 9 ounce dough ball stretched out to 13 inches. Pizza was cooked on a Weber natural gas grill with a pizza stone on top of the grates. Stone was heated for 60 minutes and stone temperature was 580 degrees. Topping was low moisture WM mozzarella, sauce was a quick cooked tomato sauce. Pizza was dusted with Parmesian and fresh basil after coming off the grill. I find the gas grill/pizza stone combo works much better than oven cooking because there is no cycling on and off like there is with an oven. BTW outside temperature was 54 degrees and grill still held. It's even better in the summer with temps in the 90's."NoMemBrn
Beelzebozo's Mixed Mushroom Pick-Me-Up Pizza
Beelzebozo's Mixed Mushroom Pick-Me-Up Pizza
"Shiitake-oyster-portabello mushroom mix sauteed in butter, finished with garlic, parmesan, thyme, and more butter. Caramelized onions. Soft goat cheese added after baking (chalky baked goat cheese, I'm done with you!). Basil chiffonade, normally done by my sweet girlfriend Nicole, done this evening by myself; this was a pick-me-up pie to keep me from getting bummed that I didn’t get to spend the long weekend with her. Experimenting with Kenji’s New York Pizza dough in a food processor, and having a great deal of success. Is there anything more inevitable that when mushrooms and butter are in proximity to one another, they make magic?"beelzebozo
Amusebouche1's Special Easter Treat
Amusebouche1's Special Easter Treat
"Easter is coming…Pizza dough made with “00” flour, chocolate ganache, Peeps and peanut butter chips. A pizza fluffernutter!!!!!!!. Next time I will use pate sucree as a crust and Nutella instead of the ganache."Amusebouche1