Fig, Taleggio, and Radicchio Pizza
Jalapeno Jack and Bacon Chutney Pie
Leave it to a Texan to come up with this combo. TXCraig1 makes beautiful pies like this one for My Pie Monday right regular. This particular one plays up the heat of the Jack with a chutney of hatch chilies, caramelized onions, smoked applewood bacon, and fire roasted red peppers. In his own words,"it's like a giant stuffed jalapeno exploding with creamy cheese and salty smoky bacon all dipped in caramelly rich, sweet roasted red pepper sauce."
Capricole Goat Cheese Pizza à la Bar Toma
Chicago newcomer Bar Toma is building great flavors off their Roman style crust. The tangy Indiana-made Capricole goat cheese on this stunner is combined with melted leeks, toasted hazelnuts, dates, thyme, and good quality balsamic. Recreating it at home is just a matter of knowing the steps.
[Photograph: Roger Kamholz]
Amorina's Ricotta topped Siciliana
Brooklyn is home to Amorina where you can get the Siciliana pictured here. Of course, you can also make it at home. And why wouldn't you? Homemade ricotta can be whipped up in five minutes. And orange, fennel, mint, onions, and olives are a pretty fantastic combo with those creamy fresh curds.
[Photograph: Erin Mosbaugh]
The Iberian Pie-ninsula
My Pie Monday regular amusebouche1 dreamed up this pizza española. Manchego, Mahon, and Basque Idiazabal make up the trio of cheeses. Before the cheese was applied, it was tossed with raw garlic and dried guindilla peppers. Smoky paprika infused slices of chorizo, fire roasted piquillo peppers, and Arbequina olives fill out the Spanish flavor profile and a little parsley on top adds color.
Broccoli Rabe, Caciocavalo, Burrata and Chili Oil
Bel Gioroso caciocavallo, a pin-shaped Italian cheese that is hung to age, is paired with burrata, broccoli rabe, and chili oil at Santa Monica's Pizza Antica. A roasted garlic paste base and the creamy buratta balance out the pie, but it's the caciocavalo that makes it. Get the recipe here.
[Photograph: Kelly Bone]