Slideshow: My Pie Monday: Cherry Tomatoes, BBQ Chicken, Chili Cheese Dog Pizza(?!), and More!

Grilled Margherita by Jamesws
Grilled Margherita by Jamesws
"This week brought a grilled pie with a cooked tomato sauce and fresh mozzarella marinated in pesto. The dough is Kenji's New York food processor recipe, with a 3 day cold ferment." jamesws
Cary & Lillian’s Keeping-It-Simple White Pizza
Cary & Lillian’s Keeping-It-Simple White Pizza
"What ‘Keeping It Simple’ refers to here is that for once we didn’t experiment—except for upping the hydration a point or two—our basic dough recipe, 36-hour cold ferment. Cary stretched the dough, Lillian dressed the pie with parmesan, a little mozzarella, ricotta, basil and black pepper. White pies are becoming Lillian’s specialty. Baked in our home oven between two pizza stones (leaving about a six-inch heat mass between). This was the third of three pizzas baked that day—you can see more of the process (and the other pies) here." passion4pizza
Meredith's Un-grilled Spinach Napoletana
Meredith's Un-grilled Spinach Napoletana
"My patio pizza party with Bottom Shelf guy Will Gordon (trying to recruit him to Slice) was rained out last week. So the Grilled Napoletana dough I wanted to try got fired on a Lodge cast-iron pizza pan in the oven instead. I used the Cook's Illustrated sauce recipe that Andrew developed and some spinach sautéed by my roommate." Meredith Smith
Norma's Cherry Tomato and Baby Spinach Pizza
Norma's Cherry Tomato and Baby Spinach Pizza
"I used a hybrid Reinhart formula again this week, this time with a four day cold ferment with a reball on day three. The dressings used were my regular tomato sauce, baby spinach, fresh whole milk mozzarella, Bella Fran whole milk mozzarella, Foremost Farms part-skim mozzarella, and yellow small tomatoes from my garden. The dough formula hydration was 72.5%." Norma427
Barbecue Chicken Pizza from Kitchennoob
Barbecue Chicken Pizza from Kitchennoob
"I started with Kenji’s NY Style Pizza Dough, then added a layer of homemade BBQ sauce. Then came a layer of whole milk Mozzarella, a layer of chicken marinated in BBQ sauce, fresh cilantro, a layer of smoked gouda and topped with rings of thinly sliced red onion. Baked in a convection rack oven at 600 for 10 minutes on a perforated screens." Kitchennoob
Dhorst's Caper and Cherry Tomato Pie
Dhorst's Caper and Cherry Tomato Pie
"Sourdough starter with a 50/50 blend of KA bread and a.p. flours. 24 hours in the fridge, two hour counter rise, once balled. It baked at 625 degrees for 6 minutes. Dough was brushed with garlic infused olive oil and topped with a little mozzarella, Crescenza-Stracchino cheese, mixed cherry tomatoes, capers, and finished post oven with fresh marjoram. The briny capers tamed the richness of the C.S. cheese." dhorst
Cast-Iron Skillet Pizza by Chef Snausy
Cast-Iron Skillet Pizza by Chef Snausy
This pie was made with King Arthur Whole Wheat White (unbleached) flour, two day cold ferment, Neapolitan recipe from American Pie. Baked in a #12 iron skillet. Sauce made from crushed San Marzano tomatoes with a little garlic and sea salt. Toppings include freshly sliced white mushrooms, canadian bacon, and half the pie has red onion and vine-ripened standard American tomatoes. —Chef Snausy