Gallery: My Pie Monday: Fig and Caper Pizza, Coconut Milk Mozzarella, and More!

Dineomite's Braised Fennel Pizza
Dineomite's Braised Fennel Pizza

"Saw the Slice slideshow on 'Anise and Anephew' and had to try it. Great job on the instructions guys. This was one of the best topped pizzas I've ever made. Here are the deets on the dough: 66% hydration, sourdough starter, 60 hour cold ferment 12 hour room temp, cooked 2 minutes. Only other addition (outside of the slideshow) was a little Maldon salt. Here's the link to the slideshow" Dineomite

Dhorst's Vegan Pie with Coconut Milk Mozzarella
Dhorst's Vegan Pie with Coconut Milk Mozzarella

"For a sponsored challenge over at 37 Cooks that will be posting soon, we received coconut products from Tropical Traditions. I made my own coconut milk from their shredded coconut and of course being the pizza oddball that I am thought I would try making coconut milk "mozzarella." It was surprisingly good. Both my husband and older son thought that it had a very buttery flavor. The dough was a cheat--just some store bought Wegmans pizza dough. Flipped it a few times on the grill, and topped it with blobs of the "mozzarella," some tomatoes from the garden, spicy olive oil, basil and of course some Aleppo chile flakes. This "mozzarella" would be great for someone with lactose issues or for the vegan in your life. It's also super easy to make. If anyone wants the "mozzarella" recipe, I'm happy to share it with you." dhorst

Fig and Caper Pizza from Cheesus
Fig and Caper Pizza from Cheesus

"Another pizza using Kenji's skillet-broiler-blowtorch method (why would anyone use another method indoors!). This one's topped with Taleggio cheese, figs, capers and basil." Cheesus

Fennel Sausage-Habanero Pizza by Brakeforbread
Fennel Sausage-Habanero Pizza by Brakeforbread

"This pie is heavily inspired by Adam Kuban's Famous Original A. Fennel sausage, thinly sliced red onion, mozz, parm, and post-bake honey and habenero infused olive oil. Simple cooked sauce - a mash up of Kenji's NY Pizza Sauce and Marcella Hazan's classic tomato sauce. Dough is based on Lahey's no-knead method, but at this point I mix and modify based on feel. Baked on a lodge cast iron pizza pan in a home electric oven. I preheat at max (500*) and typically switch to broil when the pie goes in oven.

Every pie I make is on the shoulders of the many pizza giants I've been fortunate enough to follow at Slice! Thanks!" Brakeforbread

Homegrown Margherita by Imwalkin
Homegrown Margherita by Imwalkin

"This is our "Homegrown" Margherita. My regular dough made with Tipo 00, 4 days in the fridge, 2 hr bench rise. Topped with sauce made with homegrown San Marzano type and heritage Cherokee tomatoes with sea salt, homemade mozzarella, homegrown basil. Baked 4 mins under broiler on steel. The taste of that fresh sauce was so good, I almost didn't miss my normal spike of Aleppo and Calabrians. They went on the next pie." imwalkin

Pesto and Ricotta Pie by Nick_B
Pesto and Ricotta Pie by Nick_B

"My attempt at Kenji's Pesto and Ricotta recipe. WM mozz and ricotta and an extra drizzle of EVOO plus parmigiano when it came out. Used my home oven on a Baking Steel. Probably should have given it a few more moments to get a little more browning, but I got burned (literally) the day before. So, I was a little timid." Nick_B

Okaru's Eggplant Parmesan Pizza
Okaru's Eggplant Parmesan Pizza

"Sourdough food processor crust made with unbleached bread flour. Uncooked San Marzano sauce, thinly sliced broiled eggplant slices, mozzarella cubes, cherry tomatoes marinated in EVOO, fresh mint and fresh oregano. Final topping of freshly grated Parmesan. Parsley leaves added after baking on steel." Okaru

Alpine Pizza by SarahE1
Alpine Pizza by SarahE1

"I named this Alpine Pizza, but it's really more of a German-Swiss mashup! The base is mornay sauce with Swiss cheese, then topped it with slow cooked onions and peppers, crumbled kielbasa, and drained sauerkraut. The sauerkraut is key - it mellows out and becomes really crispy in the oven." SarahE1

Basic Skillet Pie by DSPerez
Basic Skillet Pie by DSPerez

"What happens when you want pizza for dinner but the house is too hot to turn on the oven? You find the skillet pizza guide on Serious Eats and try it yourself, of course. I used my basic dough recipe, a mozzarella and Parmesan cheese blend and sauce made with fresh garlic and home grown basil and oregano. My favorite skillet almost died on the first pie, but the second came out fairly well. My dough and sauce recipes can be found at my blog, Eat the Free Lunch" DSPerez

Wagyutail's Culatello Pie
Wagyutail's Culatello Pie

"The fire was winding down on this 00, San Marzano DOP, locatelli, buffalo moz, onion, and culatello. A lot going on but very tasty. NY, Neo for sure." wagyutail

Cheese Pie from MightyPizzaOven
Cheese Pie from MightyPizzaOven

"Dough: 100% KABF, 63% water, 3% Salt, 1.5 % Ischia Yeast, 24 hr room temperature bulk ferment (stretch and fold couple of time), 10 hours balled cold ferment. Toppings: whole milk mozzarella cheese, tomato sauce and lightly drizzled aleppo pepper EVOO. 3 minutes bake using Mighty Pizza Oven." MightyPizzaOven

Jackitup's Pizza Party
Jackitup's Pizza Party

"Used Supremo Italiano 00 flour and bulked for 24 hours in a cooler with ice at an average of 56 degrees, balled at same for 16 hours and room temp for 3. Hydration was 58% and very easy to open the dough. Supremo Italiano tomatoes with some sun-dried tomatoes chopped in with some fresh garlic, basil leaves, home mozzarella from fresh curd and some provolone and finished with Tiger Lily Blossoms that were quartered and dropped on top of the pizza hot out of the Blackstone oven and domed for just a couple seconds. Lilies had a nice mild bitterness that went very well with the other toppings. Pizza was cooked in just under 90 seconds. Some of the best pies yet that nite!! You can see more photos here, on Pizzamaking.com" Jackitup