Slideshow: My Pie Monday: Punjabi Pizza, Pizzicletta Amore, Buffalo Chicken, and More!

Amore Oi Mari by TXCraig1
Amore Oi Mari by TXCraig1
"This is my take on Pizzicletta’s Amore Oi Mari that Lance Roberts wrote about after his pizza pilgrimage Arizona. Mascarpone and Parmigiano Reggiano were baked on the crust then topped with prosciutto di parma and arugula, and finished with a drizzle of Texas Olive Ranch meyer lemon olive oil. It is simply an incredible flavor combination. The dough was Caputo Pizzeria flour, 62% hydration, Ischia culture, 48 hour total room temp fermentation (36h  bulk/12h balls). Baked at 875°F for a little under 60 seconds." TXCraig1
Wood-Fired Classic Margherita by EV
Wood-Fired Classic Margherita by EV
"Caputo 00 Pizzeria flour, Cento "DOP" tomatoes and Grande fresh mozz, 60 second bake at 900 degree hearth temp." Ev
Punjabi Pizza by WhatKatyAteNext
Punjabi Pizza by WhatKatyAteNext
"A fusion of flavors topped with seared chicken tike masala, homemade tomato, and roasted garlic pizza sauce. The dough is a traditional Indian naan bread, using milk and curd instead of water, rolled out extra thin and seared on a flat based griddle pan before being oven baked. Check out the full recipe here." WhatKatyAteNext
Spinach, Salami, and Capicolla Pizza by Norma427
Spinach, Salami, and Capicolla Pizza by Norma427
"I used one of my regular preferment Lehmann dough balls and put it into a square steel pan to make an experimental pie. I used 3 tablespoons of Mexican manteca to grease the pan, but there was a lot of manteca left in the pan after the bake. The pie was dressed with my regular tomato sauce, spinach, salami, capicolla ham, sharp white cheddar, 2 blends of mozzarella, a small amount of three grated cheeses, and Gorgonzola cheese. The pie was tasty from the Mexican manteca. Here is the link to the other pictures that are on my blog." Norma427
Goat Cheese, Brown Fig, Speck Pie from Amusbouche1
Goat Cheese, Brown Fig, Speck Pie from Amusbouche1
"Straight forward, Caputo Red Bag cold rise crust, fresh goat cheese, brown figs, speck. Baked in my convection oven on a cast iron pan then broiled.  Thin crust, caramelized figs, and goat cheese with smoky speck. More pics here. amusebouche1
Meredith's Fennel Sausage Pie
Meredith's Fennel Sausage Pie
"I finally got around to trying the no knead bread dough recipe for pizza. The dough seemed to offer a lot of promise in the rise department, but it didn't really deliver the hole-structure that I anticipated. After a four-day rise, I baked this using the skillet-broiler method, but with my cast-iron pizza pan instead of a skillet. I used La Valle tomatoes for the sauce, topped with aged mozzarella, and fennel sausage. Next time I want to sub store sausage with homemade using jimmyg's recipe (found in the comments of this post)." Meredith Smith
Olsonmatt's Sicilian
Olsonmatt's Sicilian
"Here's a Sicilian style pizza I made this week.  I used my regular dough formula, but treated it differently, letting it proof in a generously oiled 9" by 13" pan for almost four hours after a 48 hour cold rise. The pie was topped first with fresh mozz, aged mozz, then seasoned tomatoes, parmesan, and more olive oil. It baked at 450 for between 15 and 20 minutes, followed by a quick blast under the broiler. Finally, I applied some basil and sliced.  The bottom had a beautiful, golden, bumpy surface." olsonmatt