Gallery: My Pie Monday: Chile Verde, Bresaola, Blueberry Pizza and More!

BGEPizza's Chorizo, Cherry Tomato, and Squash Blossom Pie
BGEPizza's Chorizo, Cherry Tomato, and Squash Blossom Pie
"This was inspired by the squash blossom pie posted a couple of weeks ago by Meatballs&Milkshakes. It looked so good, when I happened to find a pumpkin patch with tons of blossoms, I just had to give it a try! Kenji's NY dough (48 hours in the fridge), four cheeses, chorizo, and cherry tomatoes added as well. I didn't think the blossoms really added much flavor, but they sure looked nice! Baked on a Big Green Egg at 500° for about 8-9 minutes." BGEPizza
Norma's WFO NY-Neapolitan
Norma's WFO NY-Neapolitan
"This pizza was made from one day cold ferment dough ball, that was then a frozen and defrosted. My regular Lehmann dough sure bakes differently in Steve’s WFO. I am lucky to have a friend like Steve that lets me try out different doughs in his WFO. This usually NY style pizza really baked almost like a Neapolitan pizza. The bottom crust was soft with nice spotting on the bottom crust. This was another kind of different pizza I got to experience. Thanks Steve (Ev)! Other pictures on my blog." Norma427

Imwalkin's Pizza of Steel
Imwalkin's Pizza of Steel
"First pie on the Baking Steel. Electric oven pre-heated 1 hr @ 500. Baked under broiler for 5 mins. Pie has fior di latte under San Marzano sauce, aged mozzarella , piccante provolone, pecorino, fresh abruzzese sausage, red onion. Results were faster and quicker than with Cord stone, Lodge cast iron, or Emile Henry Stone." Imwalkin
Louisiana Barbecued Shrimp Pizza by TXCraig1
Louisiana Barbecued Shrimp Pizza by TXCraig1
"This pie, inspired by Paul Prudhomme’s Barbecued Shrimp, was topped with havarti, shrimp, (cut in half and put on raw), and shaved garlic. After the bake, I drizzled on a sauce made from browned butter, garlic, Shiner Black, shrimp stock, Worcestershire sauce, cayenne, dry rosemary, oregano, thyme, salt and pepper, and sprinkled on some sliced green onions." TXCraig1
Blueberry Pizza from Thefashionablefoodie
Blueberry Pizza from Thefashionablefoodie
"My submission is blueberry pizza. Weird? Maybe. But hella good. full disclosure—I made this like 2 years ago but thought that it definitely deserved to be submitted as it was one killer pizza. The combination of flavors was mind blowingly good. Gearing up to make this one again really soon. It was the perfect game day snack. It is a bit time consuming but WELL WORTH THE EFFORT. Here's a link to the recipe." thefashionablefoodie
Cassiopeia by Amusebouche1
Cassiopeia by Amusebouche1
"San Marzano tomatoes, bresaola, caciocavallo, caramelized onions, arugula. I had this at a wood fired pizza restaurant in Asbury Park NJ. It was flat or needed salt,but I like the ingredients. I made this the other night with pureed piquillo peppers, aged and young caciocavallo, caramelized onion, bresaola, arugula and Calabrian peppers. It had flavor for sure.  More pics here." amusebouche1
Tailbiter's Chile Verde Pizza on a Big Green Egg
Tailbiter's Chile Verde Pizza on a Big Green Egg
"The following pizza is a Chile Verde pizza with jalapeno and basil. After infusing the jalapenos and basil into olive oil we chopped it up and mixed it with some left over chile verde we had made over the weekend.  This mix was then spread over a NY style crust and cooked on a Big Green Egg at about 650 degrees for around 4 minutes. The recipe for Chile Verde can be found here." tailbiter
Grandma Pie alla Mickey from Mark Cohen
Grandma Pie alla Mickey from Mark Cohen
"Used a 12" x 16" pan, cooked on the stone on bottom level of oven (to brown/crisp bottom properly). EVOO under dough, first layer fior de latte, then sauce of drained/seeded/finely chopped "Cirio" pelati + "Bionatura" passata di Toscana/salt/pepper/sugar/dried basil/dried oregano (very light herbs), left side chopped homemade-polpette/sliced onion, middle section-garlic, right side-alici/garlic; all topped with plenty of reggiano, + EVOO & turkish oregano. Baked for about 15 minutes." Mark Cohen