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
Jerryaldo’s Pale Pie
“Name of pie: the "Maillard Reaction-less flub"…Couldn’t get any color out of this Colavita '00' flour for the life of me! Should’ve read the label closer, "flour suited for homemade pastas and gnocchi"…Lesson learned…. : ) We still gobbled it up…” —Jerrryaldo
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
Bella Regina’s Huevos Rancheros Pie
“Easter Huevos Rancheros Pie. Made from heirloom beans (Jelly Belly), antibiotic-free chicken (Peeps), and free-range eggs (Cadbury). Certainly not the pie for everyone, but very popular with the 9 and under crowd.” —Bella Regina
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
Tanner’s Capicola with Caramelized Onions and Peppers
“I recently relocated for work and had to (sadly) leave behind the WFO I spent two summers building. On the bright side, it gave me a reason to buy a Kettle Pizza—Serious Eats edition, of course. This is the second time I've used it and the pies turned out amazing. Dough was a 3-day cold ferment adaptation of Kenji's NY style recipe. Fresh mozzarella, hot capicola, partially caramelized onion, red and yellow bell peppers, and extra crushed red pepper to finish.” —Tanner