Slideshow: My Pie Monday: Bacon Jam, Pita Pizza, Wine Chorizo and Much More!

Margherita by TXCraig1
Margherita by TXCraig1
"Just the basics—San Marzano tomato, Mozzarella di Bufala, Basil Napoletano from my garden, evoo, sea salt, SD crust, 900F/55 seconds." TXCraig1
Amusebouche1's Fig Arugula Prosciutto Pizza
Amusebouche1's Fig Arugula Prosciutto Pizza
"My pal brought home a lovely basket of figs and well a pizza was born.  I made a new batch of dough but this time used 50/50 water and Smithwicks beer. I have been making a Guinness Stout Chocolate cake for some time so this seemed normal. I pushed out the dough and topped with a balsamic fig jam and fresh mozzarella. When bake the crust was airy and brown. Next it topped it with the fresh figs, prosciutto and flowers of course. More here." amusebouche1
SonnyC79's Steel First
SonnyC79's Steel First
"My first pizza on the 1/4" Baking Steel.  I think that I overworked the dough a bit when stretching it and also forgot to turn on the broiler until a minute into baking, so it didn't brown as much on top as I would have liked, but I was overall very impressed with the product. There was definitely more spring than anything I ever made on my stone. This pie is topped with fresh mozzarella, homemade bacon jam, grape tomatoes, arugula, and a few squirts of lemon juice. This is a really great flavor combo that I would recommend to anybody out there!" SonnyC79
Norma's Two Bill's Pizza
Norma's Two Bill's Pizza
"This was a pizza I will call “Two Bill’s Pizza” because two men called Bill help me to make this pizza, one Bill with me helping with the recipe and the other Bill helping me with using Carmelina San Marzano tomatoes. The pizza was very light and tasty and baked in a steel pan. Vermont smoked pepperoni was used on this pizza. The caramelized edges were really tasty.  

If anyone is interesting in the formulation and how the one Bill makes the Carmelina San Marzano tomatoes better with his video, both are on my blog." Norma427

Kelly Stewart's Arugula and Proscuitto 
Kelly Stewart's Arugula and Proscuitto 
"Here' s a recent pizza. I make one every Sunday. I use all Caputo OO Flour and ferment for at least 3 days. I use fresh mozzarella and pass San Marzano's through a food mill with little doctoring. I preheat my oven for at least an hour and use a cordierite stone. This one is one of my favorite combos: arugula & prosciutto. Toss the arugula with a little evoo, salt, pepper, and a wee touch of sherry vinegar. Its like getting your salad course and entree all at once." kstewsc
Upside Down Pizza by SMST3
Upside Down Pizza by SMST3
"An upside down pie with the tomato sauce placed on top of a layer of mozzarella cheese. This whole wheat pizza is also topped with artichoke hearts and mushrooms. As a little extra twist (experiment) half of the pie included a mozzarella stuffed crust that oozed out a bit during the baking. Cooked in an oven at 425 degrees Fahrenheit for 12 minutes on a pizza stone." SMST3 
Whohah's New York on Steel
Whohah's New York on Steel
First time using both the baking steel AND Kenji's New York-style dough with a 2-day cold ferment. Turned out really well, aside from needing to calibrate and adjust for the back of the broiler—see the crust charring—and cooked in 6 minutes. Used a San Marzano tomato sauce seasoned with truffle salt, whole milk mozzarella, fresh fennel sausage, applewood smoked bacon diced up, and a few pieces of fresh basil and some garlic olive oil." Whohah
Veggie Pita Pizza from Budreski
Veggie Pita Pizza from Budreski
"This simple veggie pizza has broccoli, red peppers, red onions, herb and garlic crumbled goat's cheese and chili olive oil, all on pita bread. Pop in the oven at 400F for about 7 minutes and enjoy!" Budreski