Slideshow: My Pie Monday: Ground Cherries, Bacon Chutney, Buffalo Chicken Alfredo and More!

Not Your Grandma's Ground Cherry Pie by PizzaPartito
Not Your Grandma's Ground Cherry Pie by PizzaPartito
"This pizza starts with ricotta, thinned out with heavy cream, and gets topped with caramelized onions and roasted thick sliced bacon. I also added whole ground cherries as an alternative to figs since figs are not too abundant in Ohio. The unique golden sweetness worked perfectly with the creamy ricotta and salty, savoriness of the bacon and onions. It also got a drizzle of honey before it went into the wood fired oven for maybe 100 seconds or so. Finished with a couple leaves of arugula. Dough stats: 60% hydration, commercial yeast, 3 day cold ferment, Swany white flour" PizzaPartito
Jack and Bacon Chutney Pizza from TXCraig1
Jack and Bacon Chutney Pizza from TXCraig1
"This pie was topped with jalapeño jack cheese and a sweet, spicy, smoky chutney of applewood smoked bacon, caramelized onions, hatch chilies, and red bell peppers that were roasted over a raging pecan-wood fire. Eaten al libretto, it’s like a giant stuffed jalapeno exploding with creamy cheese and salty, smoky bacon, all dipped in caramel-y rich, sweet roasted red pepper sauce. The dough was Caputo Pizzeria flour, 62% hydration, Ischia culture, 48 hour total room temp fermentation. Baked at 875°F for about 60 seconds in my WFO." TXCraig1
Crayfish's Striped Green Tomato Margherita
Crayfish's Striped Green Tomato Margherita
"Here's my Margherita with striped green tomatoes. I used Kenji's Neapolitan recipe, with the food processor hack instead of a stand mixer. It was cooked it in my cheap backyard brick oven. I'm still working on getting the char and spotting where I want it, but getting better every time." Crayfish
Paralleli's End-of-Summer Pie
Paralleli's End-of-Summer Pie
"Toppings were tomatoes from a friend’s garden (Green Zebra, Miniature Yellow Pear and Plum), fresh mozzarella, a bit of sharp cheddar, bacon, a few grinds of pepper and olive oil.  Dough was 50/50 Caputo 00 and King Author Sir Lancelot, 62% hydration and Ischia starter. The dough had a 22 hours cold fermentation before being brought back to life for four hours on the counter.  Baked at about 625F for about 4.5 minutes on my 2Stone." Paralleli
Buffalo Chicken Alfredo Pie by Ev
Buffalo Chicken Alfredo Pie by Ev
"All you chicken on pizza nay-sayers may wanna look away, but for the rest of you, this is a Buffalo Chicken Alfredo with Garlic and Tomato Pesto, baked in my homemade, portable, semi-wood fired oven on a camping trip last month. It was one of 14 pies baked for my fellow campers at the Gettysburg Bluegrass Festival." Ev
Jimmyg's Tiered-Topping Bonci Bianca
Jimmyg's Tiered-Topping Bonci Bianca
"I have been using Bonci’s high hydration / stretch and fold methods for creating my pies, however, I had yet to make a pizza bianca till this week. The dough was freestyle, made with all-purpose flour and baked at 565°F. The pie has three clusters of toppings (back to front), 1) fennel, salami, goat cheese and mozzarella,  2) cherry tomatoes, eggplant, garlic, anchovies, oregano and young Pecorino cheese, 3)  brussels sprouts, slab bacon, black pepper, ricotta, Grana Padana and a marsala reduction (applied during serving)."  jimmyg