Spicy Chorizo Puff Pastry Pizza from Butterfryme
“A different type of pizza pie, extra virgin olive oil, fresh tomatoes, fresh mozzarella, fresh basil, and spicy chorizo all on a flaky buttery puff pastry crust. The crust is pre-baked with an egg wash to create a crisp crust that does not soften when toppings are piled on. I call it the Brunch Pizza. See the recipe here." —butterfryme
Red Onion and Garlic Pie from BGEPizza
“This was a no meat, no cheese, and no sauce pie that was surprisingly good. 00 flour, 65% hydration. Topped with thinly sliced garlic, red onion, rosemary, and olive oil. 725°, 3 minutes. Dough is a work in progress, but the toppings were quite tasty!” —BGEPizza
Bill V.’s Snow Day Breakfast Pizza
“Leftover dough from Sunday night attempt at Hacker Free Neapolitan, uncooked blended tomato sauce, chopped bacon, and aged mozzarella. Cooked for 6 minutes at 550 degrees on a pizza stone. Last night’s Neapolitan Pizza turned out well, but something about an egg on a pizza for breakfast on a free day off certainly steps it up a notch.” —Bill V.
Tomato and Thyme Pizza from Billgraney
“Just olive oil, tomatoes, Parmesan, and thyme. Cheers!” —billgraney
“Margherita pizza—basil, fresh mozzarella, shredded Parmesan, extra virgin olive oil, canned Cento San Marzano tomatoes, crushed and seasoned. AP/high gluten flour, 60% hydration. Baked in a home oven with stone (500 degrees).” —Bundan5
Crkoller’s Pesto, Artichoke, and Cremini Pie
“Pesto, cremini, artichoke, mozzarella, and olive oil. 70 seconds in the WFO. Great flavors and nice crisp crust.” —Crkoller
Brussels Sprouts and Garlic Pie from Wilwn
“No-knead, 14 hour room temp + 3 night cold ferment using sourdough, 20% whole wheat white + 80% bread flour, tomato sauce, mozzarella, fresh garlic, Brussels sprouts, and truffle salt, skillet-broiler.” — Wilwn
Kale Pie from Heidi in Bxl
“My first kale pie! Blanched, then pan-fried the kale in plenty of olive oil, red pepper flakes and garlic; also added roasted red and yellow peppers from a bag in the freezer. Dough is 1/4 whole-wheat, 3/4 regular KA. Tomato sauce is fancy looking jarred cherry tomatoes from Italy...the sauce ended up far too watery so I won't be using them again. 12 minutes at 220 degrees C.” —Heidi in Bxl
HogletBoglet's Lasagna Pizza
“After making lasagna I used the leftovers and made a deconstructed lasagna pizza. Béchamel sauce, slow-cooked leg of lamb in a rich ragu, topped off with Parmesan cheese, and fresh lemon thyme.” —HogletBoglet
Eggs Shakshouka Pizza from Irene D.
“This my pizza version of eggs shakshouka, using no-knead dough with 24-hour room temperature rise. Topped with shakshouka sauce, eggs, mozzarella, feta, bacon, and parsley. Baked at 550 in a conventional oven for 15 minutes. It was absolutely delicious!” —Irene D.
Jerryaldo’s Cheesy Salami and Kalamata Pie
“Weather in New Jersey has been brutal, the WFO buried in snow, so used the electric stove. 60/40 mix of King Arthur/Caputo. 1-day fridge rise. Had my 5 and 8-year-olds in mind for this one, went for cheesy; part-skim mozzarella, Provolone Giovane, and Asiago. Salami and Kalamata olives. A pie from my youth, mid-1970's… : )” —jerryaldo
Wagyu Beef Bacon and Shaved Asparagus Pie from jimmyg
“This pizza was topped with Waygu beef bacon, shaved asparagus, caciocavallo cheese, black pepper, and drizzled with grape must post-bake. The crust was made from fancy durum wheat (72% hydration), my Okoboji sourdough starter, and baked at 550F.” —jimmyg
“Cold fermented sourdough crust with 5% whole-wheat flour. Spanakopita mix (spinach, feta, kasseri, Greek yogurt, mint, dill, scallions, beaten egg), sliced Kalamata olives, sliced tomatoes to maintain moisture, then a dusting of Locatelli. Baked on steel.” —Okaru
Tanner’s Char Siu Pizza
“A thin layer of reduced char siu glaze for the sauce, shredded mozzarella, leftover homemade char siu cut into chunks, red onions, and red peppers. A little cilantro after it came out of the oven. Dough is Peter Reinhart's Neo-Neapolitan. Baked on steel at 500 degrees. I think this turned out great. The char siu was fatty enough to handle being cooked twice without drying out and it was a nice twist on BBQ pizza.” —Tanner
Classic Margherita from Daniel C.
“I came back from Italy a few years ago wondering, how can I duplicate the pizza there? I learned one had to use Tipo OO Flour, San Marzano Tomatoes (grown in volcanic ash near Mt. Vesuvius) and Mozzarella di Bufala. All most important, but the one underlying secret to success was oven temperature. After two years of research and design, I finally built an outdoor pizza oven, which can reach 1000 degrees! I was on my way! The measure of whether it holds up to the standard of Italy is the Margherita Pizza, which I have made for you. Simple yes, but ingredients of the highest quality that shine through after 90 seconds in the forno!” —Daniel C.
Wilwn’s Soppressata and Brussels Sprouts Pizza
“Sourdough, 14 hour room temp + 3 night cold ferment, 20% whole wheat white + 80% bread flour, smoked mozzarella, Brussels sprouts, soppressata, cast iron pizza pan-broiler.” — Wilwn