Pine Nut, Cherry, and Goat Cheese Pizza from Michael M.
“24-hour cold ferment, 62% hydration. Pesto sauce topped with pine nuts, dried cherries, and goat cheese. Wood fired earthen oven about 2 minutes.” —Michael M.
Mark E.’s Sausage and Pepper Pie
“I experimented with Trader Joe's refrigerated pizza dough. It was very easy to work with, so much so that I suspect that it's made with AP flour instead of higher gluten bread flour. It didn't have as much chew, oven spring, or flavor as cold fermented homemade, but it's certainly a bargain and worth considering if you want to make a pie on a whim and didn't plan ahead with the dough. Baked for about five minutes at 550F on a Lodge cast iron pan; topped with a sauce of pureed TJ's plum tomatoes, fresh oregano, basil, and garlic; pepperoni, sausage, and bell peppers. Cheaper than a frozen and a much tastier option for homemade pizza made on short notice with not too much effort.” —Mark E.
KTC’s Bacon Brussels Sprout Pizza
“Here is my bacon Brussels sprouts pizza, with a creamy Parmesan cheese sauce. You can see the complete recipe and more drool-worthy photos on my blog.” —KTC
Lasagne Pizza from CupOfPoodles
Pizza Bianca from Crkoller
“Fresh Wisconsin mozzarella, Pecorino, Parmesan, olive oil, and basil. 70 seconds in the WFO. Definitely the pie for you if you are a cheese lover.” —Crkoller
Shaved Asparagus Pie from BrandtBL
“Shaved asparagus, Romano, Parmesan, and olive oil on a Lehmann crust made with half AP and half high gluten flour. Baked on a 600 degree baking steel under the broiler for about 8 minutes then splashed with balsamic. The dough was in the fridge for about 30 hours, then on the counter for another hour or so before baking.” —BrandtBL
Ricotta Know Better from Obsauced
“Prosciutto, Salvatore's Smoked Ricotta, Mootz, Parm. Cooked on my Baking Steel.” —Obsauced
Rockyraccoon82’s Roberta's vs. Motorino
“Taleggio, mozzarella, double cream and a heavy hand of pepper from Roberta's, mixed with pancetta and Brussels sprouts inspired by Motorino. Dough 60% hydration, 00 flour and 24-hour bulk bench rise with an 8-hour balled rise. Done in my hacked kettle barbecue for 115 seconds.” —Rockyraccoon82
Okaru’s Mushroom and Green Garlic Pie
“Second try with the Kettle Pizza setup. The first was a disaster. This time, the bottom stuck to the peel a bit (hence the odd shape) then charred too much, but the top wasn't done enough even after doming. Deck temp got to 600+. Kenji's Neapolitan crust, but with sourdough starter instead of yeast. San Marzano tomatoes food processed with a little salt and pepper. Fresh mozzarella. Topped with lion's mane mushrooms and sliced green garlic.” —Okaru