Slideshow: My Pie Monday: Schiacciata con l'Uva, Black Eyed Peas, Mac n Cheese, and More!

Hoppin' Good Pizza by Atmast
Hoppin' Good Pizza by Atmast
"Here's one from New Year's Day that I'm calling my Hoppin' Good Pizza: black eyed peas, chiffonade of collards, La Quercia speck, and a dusting of Manchego.  The dough was 67% hydration with a 100% starter, KASL flour, and 2% salt.  Bulk fermented at room temp for five hours, balled, and refrigerated for four days. Brought to room temp and baked for 2.5 min at 700ish degrees in my home oven." atmast
Schiacciata all'Uva from Norma427
Schiacciata all'Uva from Norma427
"On New Year's Day I made a Schiacciata all'uva (focaccia with grapes), after another member on pizzamaking.com had given his recipe for it. I didn’t have the flours the member used because he was from Mexico, so I substituted the flours with Mondako flour and semolina durum flour. The dough was a 2 day cold fermented dough with multiple risings after it came out of the fridge. It was dressed with red grapes, rosemary, and raw sugar. The crumb was light and the grapes gave a good explosion of flavor when eaten. More pictures on my blog and link to formula on pizzamaking.com, where Pete-zza did the baker percents." Norma427
Smoked Salmon Pizza by Amusebouche1
Smoked Salmon Pizza by Amusebouche1
"Most years we stay at home on New Year ’s Eve I make a smoked salmon pizza served at room temperature  on a precooked crust. This year’s version is made with sour cream mixed with crème fraiche and dill as a base ,next the sliced salmon topped with tzatziki, dill, cucumber, scallions and capers.  Served with a salad and a sparkling wine. More pics at amusebouche1.blogspot.com. amusebouche1
Schiacciata con l'Uva by Dmcavanagh
Schiacciata con l'Uva by Dmcavanagh
"Grape studded focaccia dough (this was a sourdough), topped with a light sprinkle of turbinado sugar and cinnamon. The dough was bulk fermented for 24 hours in my cold garage, then allowed to warm to room temp, then spread on parchment and allowed to rise once more. I followed recipe and cooking instructions from an episode of Master Chef Australia by artisan baked Michael Klausen. The next time, I will bake at a higher temperature then was suggested (415 degrees). Not pizza, but pizzalike. I could see myself drizzling a sugar glaze over this and serving it for a brunch." dmcavanagh
Bacon and Onion Pie by Olsonmatt
Bacon and Onion Pie by Olsonmatt
"New's Year's resolution: start submitting pies to MPM again. Here's a pizza I made with tomato, aged mozz, Pecorino, thick-cut bacon, and white onion. I don't know why I don't make more bacon and onion pies—the combo was awesome." olsonmatt
Girl Loves Pizza's Buffalo Chicken Mac n Cheese Pizza
Girl Loves Pizza's Buffalo Chicken Mac n Cheese Pizza
"For this pizza I decided to take two delicious pizzas and put them together to create Buffalo Chicken Macaroni and Cheese Pizza. The flavors from the cheese and the buffalo chicken were distinct, but when combined tasted outstanding. Homemade dough is 50% spelt and 50% white flour. I pre-baked the dough on a pizza stone at 450° for 4 minutes, topped the pizza, and baked it for 8 minutes." Girl Loves Pizza