Gallery: My Pie Monday: Finochietta, Blood Orange, Tater Tots, and More!

Breakfast for Dinner Pizza by Amusebouche1
Breakfast for Dinner Pizza by Amusebouche1
"Tomato sauce, tater tots, egg, smokey Westphalia ham/prosciutto, mozzarella and fontina, roasted garlic and diced red onions. More pics here." amusebouche1
Jimmyg's Zucchini and Goat Cheese Pizza
Jimmyg's Zucchini and Goat Cheese Pizza
"This pizza was made with an all-purpose/durum/white spelt flour mixture (2:1:1 ratio), 76% hydration, 2.8% salt, and 0.5% IDY, baked at 550F. It is topped with zucchini (marinated raw in garlic and anchovy oil), pimento, young Pecorino, goat cheese, and finished with black pepper. In contrast to my normal AP/durum mix, the addition of spelt added an unexpectedly thin crispy coating to the bottom of the crust; although the flavors of the durum washed out contributions by the spelt." Jimmyg
Smoked Salmon, Arugula, and Blood Orange Pizza by TXCraig1
Smoked Salmon, Arugula, and Blood Orange Pizza by TXCraig1
"The dough was topped with mascarpone cheese and thinly sliced red onions then baked at 925°F for about 50 seconds. Smoked salmon, arugula, blood orange EVOO, and a sprinkle of sea salt finish the pie. Caputo flour, 62% hydration, 3% salt, 2% Ischia culture, 48 hour total room temp fermentation (36h bulk/12h balls). This pie lands on so many levels: sweet, sour, savory, smoky, salty, peppery, and citrusy all delivered in one luxurious creamy melt-in-your-mouth pie. It’s also my favorite leftover pizza breakfast (I bake two and hide one); without any mozzarella, it keeps its beautiful silky texture when cold." TXCraig1
Intheyearofthepig's Finochietta and Red Onion Pie
Intheyearofthepig's Finochietta and Red Onion Pie
"Kenji NY style dough [didn't stretch it thin enough], 48 hour cold ferment, Andrew Janjigian/Cooks Illustrated sauce using fresh oregano and box of Pomi chopped tomatoes [these are newly available to me and I am liking them alot, no citric acid or salt], Grana Padano, Polly-O part-skim mozzarella, Salumeria Biellese Finochietta, Elysian Fields Farm (NC) red onion, nine minutes in 550 oven on a Fibrament, switched to broiler for last two minutes, snipped some yard basil on top." intheyearofthepig
Dmcavanagh's Pie in Honor of Adam Kuban
Dmcavanagh's Pie in Honor of Adam Kuban
"This is a grandma pie topped with sausage and pineapple, in honor of SLICE founder Adam Kuban. He spoke highly of the grandma style recently, so this ones for him. It tasted GOOD! I’ll be glad to give more detail in the comments." dmcavanagh
Norma's Dueling Greeks
Norma's Dueling Greeks
"I made two “Dueling Greek” pizzas this week, both at the same time, to see if different formulas brown on the bottom the same. For the dressings my regular tomato sauce was used in combination with spinach, cauliflower, and a blend of 3 cheese, mild white cheddar being the predominate cheese. Link to my blog with other pictures." Norma427  
Pam's Breakfast Pizza
Pam's Breakfast Pizza
"This pie was made with day 2 CI dough using the skillet broiler method. Toppings were fresh mozzarella, scrambled eggs, chopped cherry tomatoes, shallots, and arugula." — Pam Egan
Ev's Tammy Pie
Ev's Tammy Pie
"Here's another pie from the camping trip last month. I call this the "Tammy Pie", because it was my friend, Tammy, who provided the Tapenade that we used as the sauce, which was topped with fresh mozzarela and baked in my portable, semi-wood-fired oven." Ev
Chicken and Chorizo Pizza by Zach
Chicken and Chorizo Pizza by Zach
"Chipotle peppers in adobo sauce blended with stewed tomatoes, shredded rotisserie chicken and chorizo, avocado sauce, mozzarella and Mexican cheese blend, baked at 550 for 10 min, topped with homemade corn and black bean salsa, dollops of milk-thinned Mexican crema and fresh, chopped cilantro; the flavors meld together perfectly." — Zach