TXCraig's 'Fat and Sassy'
Kengk's Hot Italian New Yorker
Mother's Day Tribute by ForzaPizza
MightPizzaOven Whole Wheat Olive and Jalapeno Pizza
Kimchi and Shiitakes by Okaru
White Ramp Pesto Pie, From Nicky Donuts
"It's spring, so once again ramp fever has overtaken the northeast. Wanting to see what the fuss was all about, I grabbed a bunch on a whim at the Union Square Greenmarket, and whipped up a batch of ramp pesto (ramps, pistachios, p. reg, lemon juice, and olive oil). Although I definitely saw why these innocuous looking greens generate so much hype, I decided I could do better by these weedy wonders - thus, the Ramp Pesto White Pie was born.
The crust is the standard NY style recipe, left for a 1-day cold ferment (couldn't wait longer :/ ) The base is a thin layer of p. reg, then the pesto, whole milk Polly-O mozz, and Whole Foods' in-house fresh ricotta are scattered over the top. I always brush the crust with olive oil and crack some sea salt and black pepper over it - makes things a little more interesting when you get to the end of the slice. 7 minute 30 second bake at 550° on a preheated stone - you can see there's some nice air bubbles and browning in the crust. All in all a success!" —Nicky Donuts
Roasted Cauliflower Pizza by BGEPizza
"Here's a roasted cauliflower pie inspired by FoxesLoveLemons' pizza from a couple of weeks ago. My first time roasting cauliflower and I overdid a bit, but it was still pretty good. Mixed a head of roasted garlic with ricotta to use as "sauce". Then the cauliflower, some halved grape tomatoes and a dusting of grated parm-regg. Oh, and a little La Bomba, Italian spicy antipasto spread. Baked in a 700° oven, 4 minutes.
All in all, it was tasty, though I thought it needed 'something.' Maybe a different cheese next time... the ricotta was pretty bland. " —BGEPizza
Mark E's Pepperoni-Basil Pie
Amusebouche1's Eggplant Pie
StevieTony's Broccoli Neapolitan
Spicy NY-Style From Imwalkin
DerrickTung's Kimchi Bacon Pizza
"Even before Kenji had the epiphany of kimchi perhaps being a power ingredient on pizza, I've been testing the idea of a kimchi-bacon pie off and on in the past few months.
Did a 50/50 00/AP flour dough, 2% salt, 60% hydration, same day room rise on Baking Steel around 600 degree with broiler.
Base is gochujang cut with chicken broth, and sliced kimchi all over. Half the pie used cooked bacon, and the other half used sliced raw bacon just to see how the texture would be and whether it would cook in the oven fast enough.
The wife preferred the cooked bacon for the crispness over the chewy bacon, though it did cook to a nice chewiness. I'll be curious what will happen in the WFO at the end of the month." —Derricktung